Love the creamy, spicy flavor of jalapeño poppers? Then you’re going to want to try this!
This Jalapeño Popper White Bean Dip combines creamy white beans with roasted jalapeños, garlic, lemon and fresh herbs, then gets baked until hot and bubbly.
It has all the creamy, spicy appeal of jalapeño poppers, but in an easy to share, oil-free dip!
Jalapeño Popper White Bean Dip
Ingredients~
- 2 cups cooked white beans, rinsed and drained
- 2–3 jalapeños, roasted, seeded and chopped
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 2–4 tablespoons aquafaba, plus more if needed
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh parsley or cilantro, chopped
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt to taste
Instructions~
Preheat oven to 400°F.
Add the white beans, roasted jalapeños, garlic, lemon juice, aquafaba, nutritional yeast, herbs, onion powder and black pepper to a food processor. Blend until smooth and creamy, adding a little more aquafaba if needed to reach your desired consistency.
Taste and adjust the seasonings.
Transfer the dip to a small baking dish and bake for 15–20 minutes or until hot and bubbly.
Serve warm with fresh vegetables, baked tortilla chips or your favorite oil-free crackers.
Creamy, spicy and perfect for sharing!
Happy Friday!
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
