Vegan Jalapeño Popper Dip

Name: vegan jalapeño popper dip
Ingredients: 8 oz of vegan cream cheese; 1/2 cup of vegan mayo; 1/2 cup of vegan cheddar shreds; 1/2 cup of vegan parmesan; 1/2 cup of jalapeños, diced; 2 garlic cloves, minced; 1/2 cup of panko bread crumbs; 1 tbsp of dried chives (optional); Pinch of salt and pepper to taste; Kibo Lentil Chips

vegan jalapeño popper dip

@peachhtreee

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@peachhtreee

Ingredients

8 oz of vegan cream cheese⁠
1/2 cup of vegan mayo⁠
1/2 cup of vegan cheddar shreds⁠
1/2 cup of vegan parm⁠esan
1/2 cup of jalapeños, diced⁠
2 garlic cloves, minced⁠
1/2 cup of panko bread crumbs⁠
1 tbsp of dried chives (optional)⁠
Pinch of salt and pepper to taste⁠
Kibo Lentil Chips

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Instructions

Preheat your oven to 375 degrees F and grease a pie pan, casserole dish or cast iron skillet. ⁠
Combine all ingredients,⁠ other than chive and bread crumbs, in a medium size bowl and mix well! ⁠
Pour the mixture into the dish you are baking it⁠ with. Top with bread crumbs and chives. ⁠
Cook for 20 minutes. The top should be golden brown and you should see⁠ bubbles! ⁠
Eat immediately with Kibo chips or store in an airtight container in the fridge for up to 4 days.⁠