It’s official, there’s pretty much a dip that tastes like everything awesome!
I’ve come across this dip recipe a few places, but I adapted it to make it a little simpler.
I’ll say it’s for all of you, but really, I’m just lazy. That, and if I want Jalapeno Popper Dip, it needs to be NOW!
You can adjust the “ouch my mouth burns” levels to suit your tastes/tolerance, so even though there’s jalapeno peppers in it, that doesn’t mean people who don’t like hot can’t love it too!
An added bonus, this dip can be made completely dairy free!
If you have someone that needs a dairy free option, be sure to also check out my Non-Dairy Butter recipe, it’s super awesome…but I digress!
If you want a completely dairy free version, just substitute the shredded cheese with a vegan version (we like Daiya) and you’re good to go!
Serve this with tortilla chips, pita bread, or warm Naan (my hubby is obsessed with that stuff!).
*Note: Typically the recommended time to soak cashews before blending is 2-4 hours (preferably overnight). This will depend solely on your blender. With my Nutribullet I can get away with letting them soak while I throw everything else in the blender cup and they are good to go (so about 10 minutes).
Inspired by ClosetCooking.com
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