Dairy-Free Cheesy Jalapeño Skillet Dip
We’re taking cheesy to an entirely NEW LEVEL since our Dairy-Free Cheesy Jalapeño Skillet Dip is one-hundred percent plant-based, gluten-free and soy-free! And when you and your friends give this cheesy delight a taste, everyone is sure to agree on its wow-ness! It’s just a little bit sweet because of the natural sweetness found in beautiful corn, invitingly spicy from the jalapeños, and oh, so, savory.
In as little as 30 quick minutes, start to finish, this perfect dip is hot and ready to serve as an appetizer at a party. Heck, this tasty, Dairy-Free Cheesy Jalapeño Skillet Dip might just be that reason you’ve been looking for to HAVE a party in the first place!
Here’s a bonus, you could easily choose to make Dairy-Free Cheesy Jalapeño Skillet Dip a day ahead. Just proceed through each step in the recipe up until baking time, the day before the party! If you go the make-ahead route, store the uncooked corn, and cheesy cream mixture covered, refrigerated and bake a few minutes longer to make up for the fact that it’s starting out cold.
I don’t know about you, but I think it’s pretty cool that while serving up a pan of this lip-smacking tasty dip you’re also serving up valuable nutrients. Just two or three of tablespoons of our Dairy-Free Cheesy Jalapeño Skillet Dip provides a notable portion of protein, fiber, iron, Vitamin A, calcium, and Vitamin C, too!
I like to serve this dairy-free cheesy side dish straight out oven when it’s extra creamy and warm. And my favorite thing ever is to top off each delicious bite with even more jalapeños. Some of us like things a little hot and spicy!
Happy eating!
It’s an honor to share delicious plant-based recipes with you.
Dairy-Free Cheesy Jalapeño Skillet Dip
- 15Prep:
- 20Cook Time:
- Yield: 12 Servings
This Dairy-Free Cheesy Jalapeño Skillet Dip is a recipe you will be asked to bring to parties time and time again. The cheesiness that comes forward alongside the sweetness of the corn is hard to beat. It’s a flexible recipe too because you take it to the level of spiciness that suits your taste. Mild jalapeño or hot, this dairy-free dip is a crowd pleaser!
Ingredients
- 4 cups organic corn, thawed and drained if frozen or canned
- 6 cloves garlic, minced
- 2 tbsp hot or mild jarred jalapeños, or one fresh jalapeño, seeded and cored
- 1/4 cup red onion, chopped
- 2 tbsp olive oil, (divided)
- 1/2 cup Daiya Pepper Jack Shreds, or another vegan cheese
- 8 oz non-dairy, vegan cream cheese
- 1 cup raw cashews, soaked
- 3 tbsp nutritional yeast flakes
- 1/2 tsp pink Himalayan sea salt, or another salt
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 5 tbsp unsweetened plant-based milk
- 5 tbsp jalapeño liquid, from the jar
- a generous round of freshly ground black pepper
- one handful of fresh cilantro, chopped, about 1/4 cup or so
- one lime sliced into wedges, for serving
Instructions
- Preheat oven to 375º Farenheight.
- First, begin by heating a cast iron skillet or another oven-safe pan over medium heat. Add one tablespoon of olive oil to the warm skillet followed by the onion and garlic, stirring continually.
- After a minute or so of cooking for the onion and garlic, add in the corn and cook for about five more minutes or until the lovely scent of onion and garlic begin to fill the air. Mmm. The smell of onions cooking in the skillet reminds me so much of my Mom. Now add in the jalapeños during the last minute of stovetop cooking. Remove the skillet from the heat, sprinkle with 1/2 cup of the pepper jack shreds and set aside.
- In a blender, add the vegan cream cheese, soaked and drained cashews, nutritional yeast, cumin, smoked paprika, unsweetened dairy-free milk, the remaining tablespoon of olive oil and the jalapeño liquid. If you prefer to blend in a food processor, that also works.
- Blend on high, scraping down sides as needed, until the blend looks creamy and smooth. You want this mixture to be on the thick-ish side yet still pourable.
- Taste and adjust the seasonings as needed - that's the secret to great tasting food! You can add more cumin and paprika for additional smokiness, additional nutritional yeast for cheesiness, and a dash of sea salt and fresh ground pepper to amp up the overall flavor to your liking. If the creaminess just isn't happening, while the blender is going, drizzle in an additional drizzle of olive oil.
- Once the creamy sauce hits all of the right flavor notes for you, pour it into the skillet you've set aside with the corn mixture. Gently stir until all of the ingredients are combined smoothing it down after stirring. Top the skillet mixture with an additional small sprinkle of pepper jack flavored Daiya vegan cheese.
- Bake for 15 to 20 minutes or so or until it looks irresistibly hot and bubbly. Remove the hot skillet from oven.
- Serve immediately after sprinkling with the chopped fresh cilantro. Be sure to try Dairy-Free Cheesy Jalapeño Skillet Dip served with veggies or naturally, your favorite organic corn chips. Wedges of lime make a gorgeous garnish and also taste terrific as a last-minute squeeze of flavor brightness.
Notes
- If you're lucky enough to have some leftovers, you can store them covered, in the refrigerator, for up to two or three days or so. I like to keep my leftovers in glass containers for quick reheating in the oven or microwave. Speaking of leftovers, you'll likely notice me posting this recipe in the future served with a stack of warm corn tortillas and an assortment of terrific taco toppings.
- And if you can't find dairy-free, vegan cream cheese, you can either add more cashews or substitute the cream cheese of your choice.
- Nutritional yeast is one of those funky sounding ingredients that intimidated me when I first started trying plant-based recipes. But, fear not! Nutritional yeast is used much like dried parmesan cheese without any of the difficult to digest dairy. It stores well in the pantry, and it's packed with valuable vitamins like B12. Nowadays, I include nutritional yeast in my cooking so often that I buy it in a large quantity like this one by Kal.
- This fabulous party-friendly recipe gained its inspiration from a comforting corn dish that one of my many awesomely talented sister in laws shared with me and by a warmed corn dip recipe I tried from the fabulous recipe site called, MinimalistBaker.com.
Nutrition
% DV
Calories Per Serving: 204
- Total Fat 14.1 g 22 %
- Saturated Fat 4.3 g 22 %
- Cholesterol 0 mg ---
- Sodium 237.6 mg 10 %
- Carbohydrates 16.8 g 6 %
- Fiber 2.4 g 9 %
- Sugar 2.7 g ---
- Protein 4. 9 g 10 %
- Vitamin A 5 %
- Vitamin C 7 %
- Iron 8 %
- Calcium 5 %
Dairy-Free Cheesy Jalapeño Skillet Dip
BY VEEG.CO
Prep Time:
Cook Time:
Yields: 12 Servings
Ingredients
- 4 cups organic corn, thawed and drained if frozen or canned
- 6 cloves garlic, minced
- 2 tbsp hot or mild jarred jalapeños, or one fresh jalapeño, seeded and cored
- 1/4 cup red onion, chopped
- 2 tbsp olive oil, (divided)
- 1/2 cup Daiya Pepper Jack Shreds, or another vegan cheese
- 8 oz non-dairy, vegan cream cheese
- 1 cup raw cashews, soaked
- 3 tbsp nutritional yeast flakes
- 1/2 tsp pink Himalayan sea salt, or another salt
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 5 tbsp unsweetened plant-based milk
- 5 tbsp jalapeño liquid, from the jar
- a generous round of freshly ground black pepper
- one handful of fresh cilantro, chopped, about 1/4 cup or so
- one lime sliced into wedges, for serving
Instructions
- Preheat oven to 375º Farenheight.
- First, begin by heating a cast iron skillet or another oven-safe pan over medium heat. Add one tablespoon of olive oil to the warm skillet followed by the onion and garlic, stirring continually.
- After a minute or so of cooking for the onion and garlic, add in the corn and cook for about five more minutes or until the lovely scent of onion and garlic begin to fill the air. Mmm. The smell of onions cooking in the skillet reminds me so much of my Mom. Now add in the jalapeños during the last minute of stovetop cooking. Remove the skillet from the heat, sprinkle with 1/2 cup of the pepper jack shreds and set aside.
- In a blender, add the vegan cream cheese, soaked and drained cashews, nutritional yeast, cumin, smoked paprika, unsweetened dairy-free milk, the remaining tablespoon of olive oil and the jalapeño liquid. If you prefer to blend in a food processor, that also works.
- Blend on high, scraping down sides as needed, until the blend looks creamy and smooth. You want this mixture to be on the thick-ish side yet still pourable.
- Taste and adjust the seasonings as needed - that's the secret to great tasting food! You can add more cumin and paprika for additional smokiness, additional nutritional yeast for cheesiness, and a dash of sea salt and fresh ground pepper to amp up the overall flavor to your liking. If the creaminess just isn't happening, while the blender is going, drizzle in an additional drizzle of olive oil.
- Once the creamy sauce hits all of the right flavor notes for you, pour it into the skillet you've set aside with the corn mixture. Gently stir until all of the ingredients are combined smoothing it down after stirring. Top the skillet mixture with an additional small sprinkle of pepper jack flavored Daiya vegan cheese.
- Bake for 15 to 20 minutes or so or until it looks irresistibly hot and bubbly. Remove the hot skillet from oven.
- Serve immediately after sprinkling with the chopped fresh cilantro. Be sure to try Dairy-Free Cheesy Jalapeño Skillet Dip served with veggies or naturally, your favorite organic corn chips. Wedges of lime make a gorgeous garnish and also taste terrific as a last-minute squeeze of flavor brightness.
Notes
- If you're lucky enough to have some leftovers, you can store them covered, in the refrigerator, for up to two or three days or so. I like to keep my leftovers in glass containers for quick reheating in the oven or microwave. Speaking of leftovers, you'll likely notice me posting this recipe in the future served with a stack of warm corn tortillas and an assortment of terrific taco toppings.
- And if you can't find dairy-free, vegan cream cheese, you can either add more cashews or substitute the cream cheese of your choice.
- Nutritional yeast is one of those funky sounding ingredients that intimidated me when I first started trying plant-based recipes. But, fear not! Nutritional yeast is used much like dried parmesan cheese without any of the difficult to digest dairy. It stores well in the pantry, and it's packed with valuable vitamins like B12. Nowadays, I include nutritional yeast in my cooking so often that I buy it in a large quantity like this one by Kal.
- This fabulous party-friendly recipe gained its inspiration from a comforting corn dish that one of my many awesomely talented sister in laws shared with me and by a warmed corn dip recipe I tried from the fabulous recipe site called, MinimalistBaker.com.
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