Vegan Avocado Jalapeño Dip
This Vegan Avocado Jalapeño Dip is creamy, spicy and the perfect dip for parties. You can also use it in tacos, bowls or salads!
Ingredients
- 8 ounces vegan cream cheese
- 4 ounces vegan mayo
- 1 7-ounce can pickled jalapeños & carrots for EXTRA spicy, use a 12-ounce can
- 1/2 bunch cilantro
- 2 cloves garlic
- 1/2 teaspoon pepper
- 1 lime juiced
- 1 teaspoon vegan chicken bouillon or sub salt for GF
- 1 avocado
- chips and avocado chunks for serving
Equipment
Instructions
- Add all of the ingredients to a food processor or blender. Pulse until combined, scraping down the sides as needed.
- Taste and adjust the seasonings if needed.
- Serve at room temperature (or chilled) with avocado chunks on top and chips on the side.
Calories: 826kcal, Carbohydrates: 29g, Protein: 10g, Fat: 79g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 2437mg, Potassium: 527mg, Fiber: 15g, Sugar: 7g, Iron: 4mg
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