Bacon Wrapped Jalapeno Poppers & Poppers Dip

One of my brothers really likes spicy foods; jalapeno poppers are one of his favorites.  Here is my version for both the dip and poppers.

 

16 ounces non-dairy cream cheese (I used Tofutti brand)

Jalapenos (about 6, minced for dip + 12 more for poppers [cored, rinsed & well-drained])

1 cup mayonnaise (use just mayo for a vegan option)

Salt & Pepper, to taste

1-2 teaspoons garlic powder

1 teaspoon cumin

8-10 strips bacon (+ 12 additional slices for poppers), diced & cooked to crispy (drain on a paper towel) [omit for a vegetarian/vegan option]

1/2 package cheddar shreds**

1/2 package mozzarella shreds**

green onions, minced

Notes:

  • Serve the dip with sweet peppers, vegetables and/or scoops.
  • This does separate; either pour off the oil or whisk it back in until combined.  I recommend pouring it off.

For Dip:

Combine cream cheese & mayo; cream together well; add seasonings and mix again.  Add remainder ingredients; mix well & pour into an oven-proof  baking dish; cover and bake at 350°F for about 30-45 minutes or until bubbly.  About 5 minutes prior to serving, remove cover and finish baking until top is golden.  Let cool slightly before serving.

For a party, pour into a crock pot and keep on low.  Serve with crackers and/or chips.

 

For poppers:

Combine cream cheese & mayo; cream together well; add seasonings and mix again.  Add remainder ingredients; mix well.  Pipe into the cored jalapenos, wrap in a bacon strip and place on ribbed baking sheet.  Once all 12 poppers are prepared, bake in 350°F oven for 30 minutes or until bacon is crispy and filling is bubbly.

 

** Daiya or Follow Your Heart are my go to brands

 

 

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