|Vegan Jalapeno Poppers Dip|
Vegan Jalapeno Poppers Dip
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
-1/2 Tbsp dried parsley, makes it look pretty
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!