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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 | ThisSavoryVegan.com

Vegan Jalapeño Popper Dip

Print Recipe
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!
Course Appetizer
Cuisine American
Keyword dip, easy, football, game day snacks, snacks
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 231

Equipment

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

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.

Nutrition

Calories: 231kcal | Carbohydrates: 12g | Protein: 2g | Fat: 19g