Serve this ridiculously addicting Jalapeno Popper Dip at any gathering, and you will watch it disappear right before your eyes!
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Have you ever been to a party where everyone brings something to share and there’s one recipe that just gets all the praise? It’s disappearing before your eyes, and your sad veggie platter is just sitting on the sidelines untouched.
Imagine you’re the one getting all the love, and YOUR dip is the one vanishing because it’s just that good! Everyone’s asking you for the recipe, and you’re feeling like a million bucks.
With this Vegan Jalapeno Popper Dip Recipe, you’ll be the total star of the party, and you betta believe you’ll wish you had doubled the recipe.
Ingredient Spotlight for Jalapeno Dip Recipe
So what makes this recipe so damn good? It’s the creaminess. The flavor. The fresh ingredients. Ingredients that are super easy to find and easy to work with. Let’s dive right in!
White beans – Also known as Great Northern Beans or Canellini beans. This is where the creamy texture comes from, making the dip velvety smooth once its all blended up. Plus white beans have a pretty neutral flavor, so they’re adding protein and nutrients without adding any strong flavor.
Vegan Cream Cheese – Another way to bring in the creamy texture is with a vegan cream cheese. Now, I know depending on where you live, vegan cream cheese may not be super accessible to you. Or it may just not be a part of your chosen diet if you’re trying to avoid processed foods. If you’d rather not with the cream cheese, feel free to use soaked cashews instead.
Tapioca Flour – I like using tapioca flour as a thickening agent over cornstarch, as it does have a slight nutritional edge. Tapioca flour comes directly from the cassava root where cornstarch comes right from corn. With more B12 and calcium in tapioca flour, it’s just a bit of a no-brainer for me. But in a pinch of course cornstarch would work.
Nutrional Yeast – And what about this nutritional yeast (aka nooch). It’s such a weird one, but a total staple in any vegan’s life really because of the added “cheesy” or “nutty” flavor it gives off. But what is it exactly? This article from FatFreeVegan explains what it is way better than I could. I’m always sure to buy a nooch that includes B12, as that’s one vitamin you’re unable to get from plants.
Fresh Jalapenos – There’s a bit of a debate on whether you should use fresh or canned/pickled jalapenos, and really it’s up to you. I prefer the taste of fresh jalapenos. I know what you’re thinking about taking a dip like this to a party… what if people don’t like spicy food?? With fresh jalapenos, you can be sure to control the level of heat be taking out the seeds and ribs before dicing them up. The heat is all in those parts of the pepper.
Panko breadcrumbs – Now, the winning part of this dip is seriously the topping, and that comes right from using panko breadcrumbs, which you can find with the Asian foods in the grocery store. Panko breadcrumbs are better than regular breadcrumbs for this recipe because they’re bigger, adding more crunch and texture to each bite.
The contrast between velvety smooth tip, the crunch of the topping, and the chip or cracker you use to dip is SO perfect in every way!
Step-by-Step Instructions for Jalapeno Popper Dip Recipe
Step 1: Preheat the oven to 375F.
Step 2: In a high speed blender, place the almond milk (or soy milk), vegetable broth, lemon juice, white beans, vegan cream cheese (or soaked cashews), tapioca flour, nutritional yeast, garlic cloves, onion powder, salt, and agave syrup.
Step 3: Blend until smooth and creamy, about 1-2 minutes
Step 4: Transfer blended mixture to a small saucepan over medium heat and add the jalapenos.
Step 5: Cook for 4-6 minutes, or until it thickens. Stir often to prevent sticking to the bottom of the saucepan.
Step 6: Transfer thickened mixture to an oven-safe casserole serving dish.
Step 6: In a small mixing bowl, make the topping by combining the panko breadcrumbs, avocado oil, and nutritional yeast.
Step 7: Sprinkle evenly over the dish.
Step 8: Place in the oven and bake for 10-15 minutes, or until topping is golden brown.
Step 9: Remove from the oven and let rest for 5 minutes before garnishing with chopped chives and serving with tortilla chips, crackers, or crusty bread.
Following these steps will create an easy jalapeno popper dip that hits all the marks:
- Packed with flavor
Holly’s Insider Pro Tips
How to create a perfectly crispy topping – First piece of advice. Do not skip the crispy topping! Second piece of advice. Do not be tempted to use regular breadcrumbs instead of panko just because it’s what you have on hand. Panko is what will give the perfect crunch once it’s mixed with the avocado oil and toasted nicely.
What should I serve with the Jalapeno Popper Dip? There are a few possibilities here, and none of them are wrong. Buttery Ritz crackers are the classic way to dive into this sort of dip, but I also really like diving in head-first with Sweet Chili Doritos. Good ol’ tortilla chips will surely do the trick here too.
Jalapeno Popper Dip Recipe FAQ’s
Can I make this ahead of time? Yes you can totally save time but making this in advanced. Make the dip portion and pour into the casserole dish. Pop that in the fridge until you’re ready to throw it in the oven. Sprinkle on the topping, add 5 minutes to the bake time, and you’ll be all set. You can make this 1-2 days in advance.
Can I reheat this jalapeno popper dip? I mean, good luck with there being leftovers! But if you do happen to have leftovers, you definitely can reheat it. Either put the entire casserole in the microwave for a few minutes or just dish out what you want and heat it for about 30-45 seconds.
Can I freeze this dip? I haven’t tested freezing this dip specifically, but I have always struggled with getting the right consistency for creamy dishes like this one when I freeze them. If you do choose to try and freeze this jalapeno popper dip recipe, make sure you use an air-tight container, and I wouldn’t add the yummy crunchy topping until you take it out to bake.
Looking for more addicting vegan snack recipes?
Now that you know how easy it is to make this Jalapeno Popper Dip Recipe , please give it a star rating and a share below and comment letting me know how it turned out for you!
- 1 cup almond milk (or soy milk)
- 1 cup vegetable broth
- 3 Tablespoons lemon juice
- 1 cup white beans, rinsed and drained
- 1/2 cup vegan cream cheese (see notes for substitution option)
- 1/4 cup tapioca flour
- 3 Tablespoons nutritional yeast
- 1-2 cloves garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon agave syrup (optional)
- 2-3 fresh jalapenos, seeded and diced
- chives, for garnish
- tortilla chips, crackers, or crusty bread, for serving
- 1 cup panko breadcrumbs
- 2 Tablespoons avocado oil
- 1 Tablespoon nutritional yeast
Preheat oven to 375F.
In a stand blender, place the almond milk, vegetable broth, lemon juice, white beans, vegan cream cheese, tapioca flour, nutritional yeast, garlic cloves, onion powder, salt, and agave syrup.
Blend until smooth and creamy, about 1-2 minutes
Transfer blended mixture to a small saucepan over medium heat and add the jalapenos.
Cook for 4-6 minutes, or until it thickens. Stir often to prevent sticking to the bottom of the saucepan.
Transfer thickened mixture into an oven-safe casserole serving dish.
In a small mixing bowl, make the topping by combining the panko breadcrumbs, avocado oil, and nutritional yeast.
Sprinkle the topping evenly over the dish.
Place in the oven and bake for 10-15 minutes, or until topping is golden brown.
Remove from the oven and let rest for 5 minutes before garnishing with chopped chives and serving with tortilla chips, crackers, or crusty bread.
1. If you'd rather not use vegan cream cheese or are unable to find it, feel free to substitute with 1/2 cup of soaked cashews.
2. Nutritional Information listed below is for 8 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.
Entire dish - kcal: 1726 F: 78 C: 205 P: 61
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1726Total Fat: 78gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 1mgSodium: 3906mgCarbohydrates: 205gFiber: 28gSugar: 25gProtein: 61g
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.