Sunday, January 13, 2013

Vegan Jalapeno Poppers Dip

Vegan Jalapeno Poppers Dip
Having comfort dishes sometimes means you are going to make something indulgent...Superbowl usually has all those components and this game day snack fits that, vegan and all! Nothing is better then Jalapeno Poppers but why make those when you can be even easier and make a DELISH dip?! This dip will be a crowd pleaser for any game day event and you will fool any meat-free'er. Enjoy!


Vegan Jalapeno Poppers Dip

Ingredients

2 (8 ounce) tubs/package vegan cream cheese, room temperature
1 cup vegan mayonnaise
1 cup shredded Daiya cheese (Half Jack or Havarti & Half cheddar cheese), your favorite flavor
1 Tablespoon Parmesan cheese, add more if you like
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced jalapenos, double if you like heat
1 cup panko bread crumbs
1 Tablespoon Parmesan cheese
1/4 cup (1/2 stick) vegan butter or margarine, melted
-Salt & Pepper, to taste

Optional

-1/2 Tbsp dried parsley, makes it look pretty


Directions
Heat oven to 375 Degree

Drain each of you peppers/chilies, and set aside to use.

In a food processor, add the vegan cream cheese, vegan mayonnaise, 1 Tbsp Parmesan, cheeses, and peppers/chilies. Process until smooth. Spread the dip into a lightly greased 2-quart casserole.

In a separate bowl, mix breadcrumbs, the remaining 1 Tbsp Parmesan cheese, melted butter, pinch of salt & pepper to taste, and the optional 1/2 Tbsp dried parsley (makes it look pretty) mix well until crumbs are evenly coated. Sprinkle crumb mixture evenly over the dip and bake in  the oven for about 15 to 20 minutes. You want the top to get browned and the dip to be heated through and bubbling gently on the edges.

Do not over cook this dish or the mayonnaise with separate and you will have a
grease puddle in your dip. Serve with vegan crackers, sliced French baguette, tortilla chips, or my personal favorite Lentil Chips along side veggies. Enjoy!

-Amy