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
- 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.
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.
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