Vegan Jalapeño Popper Dip

Recipe by Karin Fisk | Prep Time: 5 minutes | Cook Time: 25 minutes

INGREDIENTS

2 8oz containers of vegan cream cheese
1 cup vegan mayonnaise
4 jalapeños, seeded and sliced
2 cloves of garlic, minced
1 cup vegan cheddar cheese shreds
Salt & pepper to taste
¼ cup cracker crumbs (Sea Salt REAL Thin Crackers)

PREPARATION

Preheat the oven to 425 degrees.

Mix all the ingredients together reserving ¼ cup of the shredded cheese and the cracker crumbs.

Transfer to one large or several small baking dishes.

Top with the remaining cheese and cracker crumbs.

Reduce the oven temperature to 400 degrees before putting the dip in to bake for 20 minutes.

Remove from the oven and enjoy warm or cold.

TRY WITH
Real Thin Sea Salt

INGREDIENTS

2 8oz containers of vegan cream cheese
1 cup vegan mayonnaise
4 jalapeños, seeded and sliced
2 cloves of garlic, minced
1 cup vegan cheddar cheese shreds
Salt & pepper to taste
¼ cup cracker crumbs (Sea Salt REAL Thin Crackers)

TRY WITH
Real Thin Sea Salt

PREPARATION

Preheat the oven to 425 degrees.

Mix all the ingredients together reserving ¼ cup of the shredded cheese and the cracker crumbs.

Transfer to one large or several small baking dishes.

Top with the remaining cheese and cracker crumbs.

Reduce the oven temperature to 400 degrees before putting the dip in to bake for 20 minutes.

Remove from the oven and enjoy warm or cold.

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