Jalapeno Popper Dip

💁🏻‍♀️You really can’t wrong with this recipe. It’s creamy, cheesy 🧀 and a it’s a simple dip to bring to a party. Because of a lactose intolerance, I chose to include a majority vegan ingredients… shhh…. don’t tell my husband! BUT if you’re not a fan of these products, you can make some simple substitutions according to your dietary preferences.

⚠️This is by no means a magically calorie-free appetizer so enjoy in moderation!


🔹For a “cleaner” version buy organic full-fat spreads.

✅Fewer additives and fewer ingredients.


🔹For a “lighter” version buy low-fat or fat-free spreads.

✅Leaves room for dessert.






Serving Size: 1/4 cup
  • Protein - 1.9 g
  • Carbs - 5.5 g
  • Fat - 16.9 g


  • 8 ounces Daiya vegan cream cheese
  • 8 ounces Green Valley lactose free sour cream or greek yogurt
  • 1/4 cup vegan mayo
  • 1 (7-ounce) can picked jalapeños, drained and sliced
  • juice of 1 lime
  • 2 tablespoons bread crumbs

Cooking Utensils

  • mixing bowl
  • 8 x 8" baking dish


  1. Preheat oven to 400F.
  2. In a large bowl mix together cream cheese, sour cream or greek yogurt, and mayo. Stir in sliced jalapeños. Transfer mixture to the casserole dish. Sprinkle bread crumbs on top.  Optional – Kick up the spice by adding more jalapeños on top.
  3. Bake for 20-22 minutes until the edges begins to brown and breadcrumbs are golden.
  4. Serve warm with Siete grain free chips or carrot sticks. Enjoy!

Additional Information

Approximately 180 calories per serving

~3 thumbs fat

Calories may vary depending of brand of ingredients, substitutions and serving size.

Lactose Free, Ketogenic, Gluten Free

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