Huzzah! The Jalapeno Popper Dip you want to eat every weekend for Gameday is here! No pre-made cream cheese, or store bought cheese shreds. Just good old whole ingredients. There are two dips that get swirled up to create the flavor profile. One is cream cheese style jalapeno dip and the other havarti style dip. Add chopped up jalapenos, fresh and pickled. Top with toasted bread crumbs. You can serve this dip as is (use oat + almond crumbs or almond parm mixed with evoo for a raw dip) or do a quick broil and serve immediately. Serve them swirled or serve the dips separately as two!
How did this dip come about.. This jalapeno popper dip in the Tempeh scramble wrap + this havarti on this Creole spiced veggie omelette. come together in this fantabulous deliciousness.
Add other goodies like cooked corn, coconut bacon. Or top with a little daiya and broil til it melts for the melty strings when you dip. Go Hawks!
Make this vegan jalapeno popper dip ..:)
What to do if you make the dip during the week and you have some leftover.. add to sandwiches spicy sandwiches, drizzle on omelettes or add to the batter of said omelette!
Pfft right. I am on the raw train too ;). Well not really. If something does not need to be cooked for the right taste and texture, then it just doesn’t. But for all other purposes I like my food cooked. This dip can be served cooked or raw. This isn’t a 6 ingredient dip (cream cheese, mayo, havarti, cheddar, breadcrumbs and jalapenos and bake :). What this is though is ultra delicious and healthy. Top with some daiya pepperjack or mozza or home made oil free mozzarella for a melty top and broil.
More Gameday ideas…
Pretzels stuffed with green beans. Gf option
Baked Potato Fries. GF
Indian spiced Chard/Spinach Dip with Peas. Gf
Apple Fries. Gf
Falafels Gf
Sweet Potato Canapes with BBQ Mung Bean Sprouts. GF
Steps:
Blend up the cashews and white beans into a smooth puree. Divide and add spices and other flavorings.
Add the dips to serving bowl. Add chopped jalapeno and pickled Jalapeno. Swirl everything around.
Top with toasted bread crumbs. Broil for a minute and serve.
Vegan Jalapeno Popper Dip & Havarti Dip - Glutenfree Recipe Raw option
Ingredients
Cashew Bean Cream base:
- 1 cup (129 g) raw cashews soaked for 2-4 hours
- 1/2 cup (88.5 g) northern beans cooked or canned ( or use another 1/3 cup of soaked cashews to make it raw/bean-free)
- 1 Tablespoon Extra virgin olive oil evoo. can be omitted
- 1/2 cup (125 ml) water
For Cream cheese Jalapeno dip:
- 2/3 portion (0.67 portion) of the above blended cashew and bean mixture
- 3/4 tsp (0.75 tsp) raw sugar or other sweetener
- 3/4 tsp (0.75 tsp) salt or to taste
- 2 tsp apple cider vinegar
- 2 tsp lemon juice
- 1 Tbsp nutritional yeast
- 1/4 tsp (0.25 tsp) garlic powder
- 1/2 - 1 (1/2 to 1 ) Jalapeno to spice preference
- 1 small pickled Jalapeno 6-8 slices if using sliced
For Havarti dip:
- 1/3 portion (0.33 portion) of the above blended cashew and bean mixture
- 1/4 tsp (0.25 tsp) salt
- 1/8 tsp (0.13 tsp) garlic powder
- 1/8 tsp (0.13 tsp) onion powder or 1/4 tsp onion flakes
- 1 Tbsp nutritional yeast
- a generous dash of black pepper
- 1/4 tsp (0.25 tsp) red pepper flakes or to taste
- 2 tsps chickpea or yellow miso use chickpea miso to make soy-free
- 1 Tablespoon beer optional
Other:
- 1/2-1 (1/2 to 1 ) Jalapeno chopped small
- 1 pickled jalapeno chopped small 6-7 slices chopped
- 2-3 Tablespoons (2 Tablespoons) bread crumbs
- 2 tsps evoo or vegan butter
- a generous dash of salt and pepper
Instructions
- Soak the cashews in warm hot water for 2-4 hours. Drain and Blend with 1/2 cup water into a smooth cream. Add the northern white beans and extra virgin olive oil and blend into a smooth consistency. Remove a third of the cashew mixture to make into havarti dip.
- In the remaining cashew mixture(2/3 of the original quantity) in the blender, add all the ingredients under Cream cheese jalapeno dip. Blend to a smooth consistency. Taste and adjust salt, spice and tang to taste if needed. Pour the dip into a baking/serving dish.
- In the same blender, add the remaining cashew mixture and the ingredients under havarti dip. Blend to a smooth consistency. Taste and adjust salt and spice to taste. Pour the havarti dip in the same serving dish.
- Add chopped jalapeno and chopped pickled Jalapeno,Swirl the dips and jalapeno. Do not mix the dips completely. Just create a good distribution of swirls.
- Toast the breadcrumbs mixed with evoo, salt and pepper on stove top on medium heat until golden. Add them to the Serving bowl. This dip can be served as is now.
- Broil on the top rack for a minute or so until the crumbs start to brown. Serve hot with Chips or Crackers or veggies of choice.
- To make gluten-free, Use gluten-free bread crumbs or coarse ground Oats, or almond Parmesan or crumbled tortilla chips. Top the dip, broil and serve.
- To make raw, use coarsely ground almonds mxed with salt and nutritional yeast (or premade almond parmesan). top the dip and serve.
- See notes above in the text recipe.
Video
Notes
top with daiya, shredded home-made mozzarella coconut milk or cashew mozza and breadcrumbs. broil and serve.
Let the dip sit for an hour or so to develop the taste before broiling and serving. The dip can be refrigerated for upto 3 days. Bring to room temp, broil and serve.
Make these Baked Jalapeno Poppers with the dip. Nutritional values based on 1.5 cups of dip
Nutrition
This dip is being shared at Allergy Free Wednesdays, Ricki’s wellness weekeend.
Caitlin says
January 10, 2014 at 3:09 pmthis looks delicious, richa! it’s so creamy and i love those breadcrumbs on top!
janet @ the taste space says
January 10, 2014 at 3:58 pmNice one, Richa! I have been all over the vegan cheeses for a while now. I can’t wait to try this. 🙂
Stefanie says
January 10, 2014 at 5:49 pmOh my gosh, this looks to die for! I may have to start watching football so I have an excuse to make a bunch of dip!
luminousvegans says
January 10, 2014 at 6:10 pmWOW! Excuse me while I pick my jaw up from the floor and wipe the drool from my screen. I want to dive into a big bowl of each of these just for me. I looove that there is no fake anything in sight in this recipe and that I can make TWO delicious cheese dips.
Cara says
January 11, 2014 at 1:16 amOkay… I will watch football just so I can eat this. It’s official, I’m doing it 🙂
Richa says
January 11, 2014 at 11:07 pmare you watching it right now.. are ya!! go hawks!
Gabby Ouimet says
January 11, 2014 at 4:12 pmOH YES PLEASE! 🙂
Glue and Glitter says
January 11, 2014 at 6:35 pmHoly moly that looks amazing! I love jalapeno poppers. Before I went vegan, I would order them basically any time they were on the menu.
Mathilda says
January 11, 2014 at 9:59 pmI just made this and it is DELICIOUS! I loved the flavor of each dip so much though (I cleaned out the blender between not realizing they would get mixed eventually anyway) that next time I will make a full batch of each dip and serve them separately. The jalapeno takes over the subtle flavors of the Havarti dip. Good combined or separate this is a fantastic recipe.
Richa says
January 11, 2014 at 11:09 pmThank you Mathilda! I am so happy you made it and loved it!.I love it both ways too!
Matthew Green says
January 12, 2014 at 11:39 amSounds like a new favourite!
Terra says
January 12, 2014 at 5:10 pmIt has been way too long since I stopped by and said Hi! Your new blog look is just beautiful, I love how the images are laid out! I just pinned several recipes, all look delicious of course!! I saw this dip the other day and thought it looked fantastic!! Yum, Hugs, Terra
Kristen Kelley says
January 12, 2014 at 7:19 pmYum… I love anything jalapeno. Can’t wait to try this!
Tessa Domestic Diva says
January 12, 2014 at 10:51 pmCan’t wait to try this Richa…the pictures are drool-worthy!
Vicky says
January 13, 2014 at 11:36 pmYum, sounds delicious and your photos are fantastic!
Annie says
January 14, 2014 at 3:01 pmCreamy-dreamy spicy goodness!! I’m not sharin’!
Jordan Lynn // Life Between Lattes says
January 14, 2014 at 9:57 pmThis looks awesome! Go Gawks!
Shari - Simply Shari's Gluten Free says
January 16, 2014 at 11:20 amLooks and sounds so yummy. I’ve heard that Daiya and Follow Your Heart vegan cheese is also great. You can do the nut paste or the dairy-free cheese. Definitely trying this. Thanks!
SIBSA says
January 17, 2014 at 12:10 pmLook Delicious with One of the Most admire presentation skills RICHA !!
So Creamy & looks so yummy with awesome quality of pictures great work keep it up 🙂
Sunday Morning Banana Pancakes says
January 24, 2014 at 7:52 pmI have the worst luck getting my cashews super smooth- I need to practice that technique!
Anonymous says
January 25, 2014 at 8:17 pmI spent my weekend making a pot of black beans, then chickpeas, then kidney beans…THEN I found this recipe and it calls for northern beans! I’m craving this dip right now, can I use any of the above mentioned beans?? I really don’t want to cook another pot of beans, lol.
Richa says
January 25, 2014 at 8:36 pmwow, that is a lot of beans:) you can just use more cashews or try chickpeas 🙂 add a bit more of the seasonings if the chickpea taste is more discernible.
At The Heart of It All says
February 3, 2014 at 11:25 pmThis dip is so good! I’ve made it two weeks in a row. Well, I’ve made the jalapeno dip, it’s just so good I hadn’t the heart to sacrifice some of the ingredients for the Havarti dip.
Erin says
February 7, 2014 at 9:33 pmMmmm… I had this dip at a party, and it was so good. A question – under the “other” ingredients, listed is
“2-3 Tablespoons bread breads”
Can you clarify? Tasty, again – thanks for posting!
Richa says
February 7, 2014 at 9:36 pmcrumbs. bread crumbs 🙂
Amanda Vickery says
February 18, 2014 at 5:19 amSo, I’m not TOO late to the game on this one – better a month than a year, right? This looks amazing! I definitely have to try this one 🙂
Shari Cole says
March 13, 2014 at 2:19 amYum! Great recipe. Looking forward to giving it a try. For those on a gluten-free diet, avoid miso made from barley.
Jennifer Wilson says
March 20, 2014 at 11:21 pmDo you serve this hot or cold? I’m making it to take to a gallery hop tomorrow night and I can’t wait!
Richa says
March 21, 2014 at 5:42 pmwarm. the heat brings out the flavors a bit more. too cold isnt as fun with the crackers. too hot and it will start to congeal 🙂
The Vegan 8 says
June 24, 2014 at 11:40 pmI made this last night and it was absolutely delicious! I ate it straight out of my blender and then also today straight out of the fridge. I actually love it cold too, because I love cold dips. I served it over some beans and potatoes, inside some tortillas today for lunch. I added crumbled up flaxseed crackers instead of bread crumbs and lots of freshly chopped jalapenos on top. It was truly delicious and I will be making it regularly! Thanks for the recipe Richa 🙂
Richa says
June 25, 2014 at 12:15 amyay! so glad you liked it Brandi! it depends on what i am doing with it, i usually like it warm as a dip, but it tastes great at any temperature!
The Vegan 8 says
June 24, 2014 at 11:41 pmOh! I didn’t realize that the only ingredient I didn’t have until I was in the middle of making it, was the miso, so I just subbed with some tahini and a little soy sauce, and it was fantastic. I’ll get the miso for next time!
Richa says
June 25, 2014 at 12:16 amthere is a ton of flavor in this one. so an ingredient here and there is all good!
Yuna- greemhealthygirl.com says
October 24, 2014 at 2:08 amWow! This looks amazing! I need to make this! Thanks for sharing!
Carmen says
December 29, 2014 at 8:51 pmCan I use white miso instead of yellow?
Richa says
December 30, 2014 at 12:29 amyes. taste and use more if needed
Marcella says
January 3, 2015 at 5:24 pmI made this today and it’s amazing. I added some Daiya jalapeno havarti cheese to it. This is a keeper.
Shunori says
April 29, 2015 at 7:09 pmHi! Was wondering if there is a substitute for the cashews? My boyfriend has a severe nut/peanut allergy. Thanks!
Richa says
April 29, 2015 at 8:39 pmuse more white beans and a bit of coconut milk.
Cherry says
December 29, 2015 at 8:35 amThis is a really good dip Richa! You’re a very creative and talented plant based cook.
Richa says
December 29, 2015 at 10:26 amThanks! so glad you like it!
Mae says
February 1, 2016 at 10:39 pmI made this dip and brought it with me camping last year. It was a huge hit with all of my non-vegan friends!
Richa says
February 2, 2016 at 10:00 amyay!
rachel says
April 12, 2017 at 1:59 pmshould this be served warm or cold?
Richa says
April 12, 2017 at 11:28 pmEither works. I prefer it warm
Sarah says
August 8, 2017 at 7:37 amI tried this a while back and am going to make it again today. It is definitely one of the best dips I have had. I had to leave out the miso as I am allergic to soy and though chickpea miso is available here it is very expensive and I wouldn’t use it nearly enough. We like it with even more pickled jalapenos mixed in. We just crumbled up tortilla chips for the top since I am allergic to wheat as well. Again, we loved it so much and I am so grateful that this recipe exists and I stumbled upon it. Looking forward to lunch today and leftovers later!
Richa says
August 8, 2017 at 10:12 pmThats amazing! So glad you like it!
Marcia says
November 25, 2017 at 1:57 pmI made this today while watching college football and we loved it so much!! I’m always happy something turns out great the first time I make it 🙂 served it with pretzel and celery. Used a teaspoon of soy sauce in the havarti dip as I haven’t found miso paste yet. So happy to have found your website when we went vegan four months ago, thank you for all you do!
Richa says
November 25, 2017 at 2:36 pmThats awesome!! So glad you all loved it!
Brigit says
November 27, 2017 at 4:34 amThis is a fantastic dip. I wish I could eat it every day 😉
Rachel says
September 9, 2018 at 9:52 amMade this today while searching for a Jalapeno Popper dip. I did not make the Havarti, just added a little extra of each ingredient from the jalapeno popper list and adjusted by taste. I had to add a lot more jalapenos to reach a comfortable level of spicy, but it came together nicely! Great dip and perfect for the first chilly Sunday of Fall! Will definitely make again!
Hope says
October 24, 2018 at 4:07 amI am making this for a Halloween party and am excited to have non-vegans try it! How big is the crock you served this in? I loved the bowl and am looking for a similar one on Amazon. Thanks!
Richa says
October 24, 2018 at 10:04 ami think this one is 4.5 to 5 inch wide.
Jill says
January 20, 2019 at 9:30 pmI made this for a bbq and it was delicious!! Thanks Richa!
Richa says
January 21, 2019 at 10:51 amawesome!
Rachel R. says
January 23, 2019 at 7:15 pmMade this for my craft group (all of whom are omnivores) tonight, and it was so good that everyone asked for the recipe. This will definitely be a make-again.