In the summer, I want all the party ready foods. Pool parties are my jam and dips go with pool parties like peanut butter goes with jelly. This vegan jalapeno popper dip is a warm dip that is chip or crostini ready! Tofu “bacon”, pickles jalapenos, cream cheese and cheddar style cheese. Your friends will love you for this one. Pool or not. This dip recipe is super simple. Blend almost everything together in a food processor, layer in a baking dish. Bake and top with the tofu “bacon”. Plus this “bacon” is something you can keep around for salads and such.
What You Need For This Creamy Chip Dip:
- Vegan Cream Cheese and Silken Tofu: This makes the dip super creamy and thick.
- Pickled Jalapenos: Blended in to the dip and chopped for the topping.
- Vegan Cheddar Style Cheese: I used Daiya for this.
- Smoked Paprika, Garlic Powder: Seasoning for the dip.
- Extra-Firm Tofu, Soy Sauce, Maple Syrup, Liquid Smoke: To make tofu “bacon”.
This vegan jalapeno popper dip is addictive. You have been warned. You may even want to just make a batch all for yourself, invite no one to share. Hunker down and watch a movie. I prefer to serve this dip with tortilla chips, but bread or crackers would be excellent as well. I love taking this dip to parties with non-vegans. They have no idea that it is completely dairy-free!
Why Should You Make This Vegan Party Dip?
- It is one of the best dips I have ever had.
- Sweet, spicy, salty and creamy.
- This is the perfect thing to make for any pool party.
- This dip takes very little effort.
- Tofu “bacon” is to live for!
Vegan Jalapeno Popper Dip
Ingredients
Tofu "Bacon"
- 8 Ounces Extra-firm tofu, about 1/2 a block
- 2 Tablespoons Soy sauce
- 2 Tablespoons Maple syrup
- 1 Tablespoon Liquid smoke
- 1 Tablespoon Olive oil
- 1 teaspoon Smoked paprika
For The Rest of The Dip
- 8 Ounces Vegan cream cheese, I used Kite Hill
- 1 Block(15oz) Silken tofu
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 Cup Pickled jalapenos+ more for topping
- 2 Cups Vegan cheddar, divided
Instructions
- Preheat the oven to 375 degrees(F).
- First make the tofu "bacon". Squeeze as much liquid out of the tofu as you can. I just squeeze it over the sink. Don't worry about crumbling it, you will be crumbling it anyway.
- Finely crumble the tofu into a medium sized mixing bowl. Pour the soy sauce, maple syrup, liquid smoke, oil and paprika over the tofu. Toss to even coat the tofu crumbles in the seasonings.
- Evenly spread the tofu crumbles out on a large sheet pan. Bake for 15 minutes, toss and then bake for another 5 to 10 minutes or until the tofu is golden brown and firm.
- While the tofu bakes, make the dip. Add the vegan cream cheese, silken tofu, paprika, garlic, salt, pickled jalapenos and 1 cup of vegan cheddar to a food processor. Pulse until the mixture is completely smooth.
- Pour the dip into a 8×8 inch baking dish, spread out evenly.
- Top with the remaining vegan cheddar.
- Bake for 25 to 30 minutes or until golden brown and bubbly.
- Let cool for a few minutes. Top the dip with the tofu "bacon", and chopped pickled jalapenos if desired.
Bryanna Connor
Very delicious