Vegan Jalapeño Popper Dip
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This Vegan Jalapeño Popper Dip is a dairy-free take on a classic game day snack! Perfectly creamy with a hint of spice from soy chorizo!
I can’t even express how much I love this Vegan Jalapeño Popper Dip! It is creamy, it is comforting, it is everything! If you want to impress a crowd at your next party, then bring this dip – they will never know it is vegan and they will love it too! You can also use this as a nacho topper. It is the dip that keeps on giving!
Step One: Prep the Ingredients
There isn’t too much prep for this recipe. But, the first thing you need to do is brown the soyrizo. I like to do this by adding it to a dry, non-stick skillet. That way you don’t need to add any oil. Just let it crisp up for a couple of minutes and set aside.
The rest of the ingredients are:
- dairy-free Boursin – I got this at Trader Joe’s, but you could sub vegan cream cheese
- shredded vegan mozzarella – I used Trader Joe’s
- vegan mayo
- non-dairy yogurt
- jalapeños – obviously
- green chiles
- garlic powder
- onion powder
- grated vegan parmesan – I used Follow Your Heart
Step Two: Assemble & Bake
To assemble, add everything (except for the vegan parmesan) to a mixing bowl. Gently fold everything together until it is combined.
Transfer the cheesy mixture to a greased baking dish and top it off with the vegan parmesan – it is going to give you the most delicious browned topping!
You could also reserve a couple jalapeño slices for the top. Not necessary, but cute.
Pop the baking dish into the oven and bake for 25-30 minutes. I like to let it go for the whole 30 minutes so the top gets browned.
Step Three: Serve
Pull the baking dish out of the oven and try to let it cool for 2.5 seconds before you dig in…trust me, it will be hard.
I like to top mine with green onions. They add a nice freshness that cuts through some of the richness.
When it comes to dipping, you can use whatever you like! I went with garlic toast and corn chips. But you could do tortilla chips or veggies too!
Tips & Tricks
I got the dairy free Boursin at Trader Joe’s. If you can’t find it, I would recommend using Kite Hill chive cream cheese.
For less spice, only use 2 jalapeños and remove the ribs & seeds.
To make ahead of time, prep everything and add it to the baking dish. Cover and place in the fridge until ready to bake.
Need more recipe inspo? Check these out:
Vegan Jalapeño Popper Dip
Ingredients
- 3 ounces soyrizo crumbled
- 6 ounces dairy-free Boursin or sub vegan cream cheese
- 1 cup vegan mozzarella I used Trader Joe's
- 1/2 cup vegan mayo
- 1/3 cup plain non-dairy yogurt
- 2-3 jalapeños finely diced
- 1 4-ounce can green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- grated vegan parmesan I used Follow Your Heart
- green onions, chips, bread for serving
Equipment
Instructions
- Preheat the oven to 350 degrees and grease a baking dish.
- Heat a skillet over medium heat and add the soyrizo. Cook for 2-3 minutes or until crispy. Set aside.
- Add everything (except the vegan parmesan) to a bowl and gently mix to combine. Transfer to the baking dish and spread in an even layer. Sprinkle with vegan parmesan and place in the oven on the center rack for 25-30 minutes – or until hot & bubbly.
- Remove from the oven, top with green onions and serve.
Video
Notes
- I didn’t add any oil to the skillet to cook the soyrizo. Just be sure to use a non-stick skillet.
- I got the dairy free Boursin at Trader Joe’s. If you can’t find it, I would recommend using Kite Hill chive cream cheese.
- For less spice, only use 2 jalapeños and remove the ribs & seeds.
- You can reserve a couple slices of jalapeño to put on top.
- To make ahead of time, prep everything and add it to the baking dish. Cover and place in the fridge until ready to bake.
Loved this dip! So creamy, hearty, and just the right amount of spice. I used vegan cream cheese because it’s what I had on hand. Easy to put together and would travel well if needed! Thanks!