Jalapeño Popper Dip (Options for Dairy and Dairy-Free)

This Jalapeño Popper Dip is the perfect appetizer to serve for Game Day and can conveniently be prepared ahead of time and baked up right before serving! It has all the classic flavor of Jalapeño Poppers without having to individually make them. This gluten-free and keto dip has two options to make: as a creamy dairy version or or you can substitute in cashew cream for a dairy-free and delicious alternative that’s also paleo friendly.

keto jalepeno popper dipJalapeño Popper Dip

With the BIG GAME coming up soon it’s the perfect time to discuss all the best game day eats! This Jalapeño Popper Dip is an obvious contender because it has all the elements of jalepeño poppers but made easier as convenient dip. It’s warm and comforting and a bit spicy! We’ve included both a dairy version with all the cheesy goodness as well as a dairy-free version which is remarkably similar, made using our new favorite ingredient: cashew cream! We liked them both the same, so don’t make us choose which one is better!

This dip can also be made almost entirely ahead of time and then baked right before serving so that you have more time to prepare for guests. All you have to do is prep the dip up until the baking step and right before serving pop it in the oven.

dairy free jalapeño popper dip

To get the cheese-y flavor in our dairy-free version we used cashew cream, mayo and some nutritional yeast! Nutritional yeast is inactive yeast, usually fortified with vitamin B12, that is a favorite amount vegans as it replicates the cheese flavor.

We opted to use pickled jalapeños in this dip because we love them and the acidity that it adds to the dish. We also added some salty bacon to the mix, but if you’d like to make this vegetarian or vegan (cashew cream version only) you can leave it out! We also added in a bit more nutrients in here with the addition of some baby kale. We love the color it lends to the dip and think it fits well, but you can also opt to leave this out if desired.

Serve this up with a spread of tortilla chips, or crackers (we love Simple Mills Almond Flour Crackers) and cut up vegetables!

Jalapeno popper dip with bacon

If you like this game day recipe, check out these others:

Jalapeño Popper Dip

Prep Time 00:15 Cook Time 00:20 Total Time 00:35 Serves 6-8

Ingredients

Dairy Version:

  • 8 ounces cream cheese, softened
  • ½ cup mayonnaise
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup, plus 2 tablespoons shredded sharp cheddar cheese (divided)
  • 1 cup chopped baby kale (optional)
  • ½ cup pickled jalapenos, drained and chopped (see note)
  • 3 slices bacon, cooked and crumbled, divided
  • 2 green onions, sliced thin, divided

Dairy-Free Version:

  • 1-1/4 cups cashews (for cashew cream, see this post for directions)
  • ½ cup mayonnaise
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup chopped baby kale (optional)
  • ½ cup pickled jalapenos, drained and chopped
  • 3 slices bacon, cooked and crumbled, divided (optional)
  • 2 green onions, sliced thin, divided

Directions

Dairy Version:

  1. Preheat the oven to 400ºF and grease a 3-cup oven-safe baking dish.
  2. In a stand mixer, or with a hand mixer, beat cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add in mayo and slowly mix together on low speed until fully combined (do not overmix or the mixture will separate).
  3. Add in garlic powder, salt and pepper, 1/2 cup cheese and kale. Set aside a few pieces of the jalapeno, bacon and green onion and place the remaining inside of the cream cheese mixture and mix on low until fully combined.
  4. Place mixture inside of prepared baking dish and smooth the top. Sprinkle with remaining set aside bacon and jalapeno and cheese.
  5. Bake at 400 until the cheese is bubbly and melted, about 20 minutes.
  6. Top with remaining green onions and serve with tortilla chips, crackers, or vegetable crudite.

Dairy-Free Version:

  1. Make cashew cream (with increased amount of cashews).
  2. Preheat the oven to 400ºF and grease a 3-cup oven-safe baking dish.
  3. In a bowl whisk together cashew cream and mayo, nutritional yeast, garlic powder, salt, and pepper until combined.
  4. Add the kale to the bowl. Set aside a few pieces of the jalapeno, bacon and green onion and place the remaining and the inside of the cashew cream mixture, and combine.
  5. Place mixture inside of prepared baking dish and smooth the top. Sprinkle with remaining jalapeno and bacon
  6. Bake until heated through (you can check by inserting a butter knife in the center and checking to see if the mixture is hot), about 18 minutes.
  7. Top with remaining green onions and serve with tortilla chips, crackers, or vegetable crudite.

Recipe Notes

  1. MAKE AHEAD: You can make this up to two days ahead without baking, and then bake when ready. You may need to add a couple of extra minutes cook time.
  2. If you like things spicy, you can up the jalepenos to ⅔ cups
  3. If you aren’t including the bacon increase the salt to ½ teaspoon in dairy version.
  4. For dairy-free version check out this post for more information to make cashew cream. You’ll need to increase the amount slightly to get the correct amount for this recipe with a ratio of 1-¼ cups cashews to ½ cup of water.
  5. To double either of these versions to feed a large crowd simply double all of the ingredients and cook for about 10 minutes longer.
  6. To make this vegetarian leave out the bacon.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Cookie Truffles

These  Cookie Truffles are the CUTEST gluten-free treat that you can make for any occasion. They’re made using a handful of ingredients, including our favorite gluten-free chocolate cookie, are no bake and are so easy they’d be a great activity to do with the kids! Perfect to serve up for any fun event! Think Christmas, Hanukkah, Halloween, Valentine’s Day, or just for a sweet treat! Made in partnership with my friends at Simple Mills!

Gluten Free Cookie Truffles

Cookie Truffles

How cute are these gluten-free Cookie Truffles? They are a super easy treat to put together and they are SO DELICIOUS! I was inspired to make these based off of those Oreo truffles that you see all over the internet. I won’t lie, that version is good, but the ingredients in them are no longer a part of my diet so I knew when planning for halloween recipes that it was time to re-create it!

The truffles couldn’t be easier to make! They use minimal ingredients with super simple directions and could definitely be a fun family activity to get in to the halloween spirit. We decorated our truffles as mummies, which include a white chocolate coating, but we’re also including substitutes to make dairy free versions using dairy free dark chocolate and dairy free cream cheese. We tested both versions and both were equally delicious.

no bake truffles

A few notes and tips on making Cookie Truffles:

  1. To crush the cookies you can either do so in a food processor, or you can place the cookies in a zip tight bag and roll over them with a rolling pin. We did it both ways and the outcome of the cookies were the same either way! Because it involved washing less dishes we preferred doing it by hand with a bag and rolling pin.
  2. Make sure to cool the cookie truffles before coating with the chocolate! This helps the truffle hold its shape, and it helps the chocolate set quicker. If you are making the mummy version, make sure to also cool the white chocolate coated truffles before piping or drizzling on the stripes.
  3. When decorating the mummies with the stripes, move quickly to place on the chocolate chips “eyes” because the white chocolate can set quickly.
  4. Choose a high quality white chocolate! We found a few versions that had only about 6 ingredients! If doing a dairy free dark chocolate truffle make sure to check that the chocolate you buy is dairy free.

white chocolate dipped cookie truffles

The most important element to this recipe is the cookie! I came across Simple Mills products a few months ago and was instantly in love. The crackers were the first product I tried and I loved how much they reminded me of my beloved childhood saltine. Now, they’re a staple in my house and have since tried many more of the products. So when I was looking for the best cookie to make these truffles I knew Simple Mills would be it! I find them in many grocery stores, on Thrive Market, and on Amazon here! When we tested these cookie truffles, we were blown away by these crunchy cookies and knew they were the answer for our convenient no-bake treat!

the best gluten free chocolate cookies

If you like this easy treat, check out these others:

Gluten Free Cookie Truffles

Cookie Truffles

Prep Time 00:40 Inactive Time 00:40 Total Time 0:40 Yields 28

Ingredients

  • 8 ounces cream cheese, softened (see note for dairy free)
  • ¼ cup organic powdered sugar or 3 tablespoons coconut sugar
  • 2 boxes (11 ounces total) Simple Mills Double Chocolate Crunchy Cookies
  • 1 teaspoon vanilla extract
  • 8 ounces good-quality white chocolate or dark chocolate
  • Chocolate chips, to garnish
  • Other garnish ideas: Crushed Candy Canes, Sprinkles, etc.

Directions

  1. In a stand mixer or with a hand mixer, beat cream cheese and powdered sugar until light and fluffy.
  2. Crush chocolate cookies either with a food processor, or by hand in a plastic bag with a rolling pin, until finely ground.
  3. Add ground cookies and vanilla extract to cream cheese mixture until fully combined.
  4. Take a tablespoon of mixture and roll into balls, roughly about 28 and place on a small baking sheet lined with parchment.
  5. Place in refrigerator to firm up, at least 20 minutes, or 1 hour.
  6. Melt white chocolate, using preferred method (see note), and let cool slightly before moving on to next step, about 5-10 minutes.
  7. Using a fork dip each truffle in melted white chocolate until fully coated and excess chocolate has dripped back into the bowl. Place truffle back on the baking sheet and continue until all are coated.
  8. Return to the refrigerator to cool white chocolate coating, at least 10-15 minutes.
  9. Once cooled finish decorating. Either place white chocolate in a piping bag with a small opening and drizzle over one truffle at a time (this method makes for less waste of white chocolate), or using a spoon drizzle the white chocolate over the truffle to make a mummy design. Immediately place two mini chocolate chips on truffles to make mummy eyes before drizzled white chocolate has cooled. Continue with this pattern until all truffles are decorated. (see note)
  10. Store in refrigerator for 3-5 days until ready to serve.

Recipe Notes

  1. Want to make this dairy free? Substitute regular cream cheese for your favorite dairy free version (We love the almond milk kind). And substitute the white chocolate for your favorite dairy free chocolate to turn these in to chocolate covered truffles. Simply dip the dairy free truffles in melted dairy free chocolate and garnish with sprinkles or leave as is.
  2. We prefer to melt white chocolate slowly in the stove top, using a double boiler. This just means a bowl is placed over a barely simmering pot of water. But if you prefer, you can melt in the microwave slowly in 30 second increments until fully melted.
  3. Take care to decorate one (or up to three) mummy truffles at a time with drizzle, and then place on chocolate chips. The white chocolate drizzle will firm up pretty quickly on the cooled truffle so you'll want to adhere the eyes before this happens.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Simple Mills. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!