1.13.2013

Heat up your night ... with vegan jalapeno popper dip!

I promise that despite having a slightly fussy baby, we're actually all alive and pretty well in the Chubby Vegan household. Some of my posts might indicate otherwise, but that's really just because I need somewhere to vent. I imagine my close girlfriends, husband and mother are tired of hearing from me, so I figure I'll pollute the blogosphere with ramblings of a tired mother and colicky baby. (Lucky you guys!)

So as a break from my cranky pants whining, I decided to delight you all with a ridiculously delicious recipe inspired by my cousin - Micki. And when I say inspired, I mean she told me about it at our last Saturday coffee and I just had to figure out a way to veganize it. 

Jalapeno popper dip. 

Yes, it's as delicious and amazing as it sounds. 

I'm not really one for spicy foods, but Chubby Vegan Dad absolutely adores it, and since he's had to deal with his fair share of me being a hormonal nightmare, I decided to trick him into remaining in love with me through means of his stomach. 

In case you're wondering, it totally worked.

I served this with pita chips because they're easy to make and customize to your desired bakedness, but really any grain will work here, especially some crunch sliced baguette breads! This would be absolutely perfect for a football party or just to spice up your weekend routine!


Jala(you still love me)peno Popper Dip
(Serves 4-6)
Ingredients:
2 8-ounce tubs of vegan cream cheese (or if you're feeling fancy, make your own!)
1 package of Daiya havarti-style wedge cheese (omg so good)
1 cup shredded vegan mozzarella cheese (we used Trader Joe's brand because it melts so perfectly for a dip)
1/2 tub vegan sour cream (we used Tofutti)
2-3 jalapeno's diced up (or you can be lazy and use a four-ounce can or two, I won't judge you)
1 small onion diced up
Panko breadcrumbs for topping

Directions:
Preheat the oven to 375 degrees. Soften the cream cheese in the microwave until it's smooth and easy to stir. In a medium bowl, mix cream cheese, sour cream and half your shredded mozz cheese. Take your havarti wedge and cut it up into small cubes, mix this into your dip. Dice up your jalapeno peppers (or add the canned pickle variety), adding or taking away depending on how much heat you like, onions and add them to your mixture. Scoop into a small casserole dish (I used an 8X8) and top with the rest of your shredded cheese and enough panko breadcrumbs to make an even coating on top. 

Bake for 30 minutes (the mixture will be all bubbly and start to brown on the outside) and broil on high for an additional two-three minutes if your breadcrumbs haven't browned yet. 

If you want this dip to be pretty, let it sit for at least an hour. If you don't care and you just want to eat it, dig in! This is even better the next day after it's had time to sit, soak in the flavors and reset! 

You're welcome. :)

You also might like: 

6 comments:

  1. This looks so so good! Ive been looking for a recipe to use the daiya wedges in! YUM!

    ReplyDelete
  2. Out of curiosity's sake~if a non-vegan were to try this; would using vegan cheese reduce calories/fat content/etc? :)

    ReplyDelete
  3. Unfortunately, cruelty-free can be delicious but most of our cheese calorie content is comparable to regular cheese. It is cholesterol-free though, which is a nice perk ;)

    ReplyDelete
  4. This looks sooooooooooooo good! My husband is a huge fan of spicy stuff too, this will be perfect for the weekend!

    ReplyDelete
  5. Question? when you serve this the next day do you serve it cold or hot?

    ReplyDelete
    Replies
    1. We served it hot, but I also prefer to eat things warmed or hot. I think Chubby Vegan Dad ate it cold and still enjoyed!

      Delete