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Jalapeño Pretzel Poppers

Prep Time: 15 minute

Cook Time: 10 – 12 minutes

Serves: About 14 – 16

INGREDIENTS

5 jalapeños (diced)
3 oz veggie bacon (diced)
8 oz vegan cheese shreds (I used a mix of Cheddar and Jack)
2 oz vegan parmesan
8 oz vegan cream cheese (I used the jalapeño cream cheese by Kite Hill)
1 cup vegan sour cream
2 Tbsp nutritional yeast
1 tsp umami seasoning
1 tsp garlic powder
Dash of smoked paprika
Sliced jalapeños for garnish
14 – 16 pretzel rolls (or any roll of choice)

PREPARATION

  • Add your diced veggie bacon and jalapeños to a pan with some oil over medium heat. Cook until jalapeños start to blacken, and the bacon gets crispy. Set aside in a bowl to cool.
  • Combine all the ingredients for the dip except the bacon and jalapeños in a bowl and mix thoroughly.
  • Once bacon and jalapeños have cooled to room temperature, add them to the dip and mix them in.
  • Preheat oven to 375 degrees.
  • Once bacon and jalapeños have cooled to room temperature, add them to the dip and mix them in.
  • While oven heats up, prepare the rolls. Cut the top off each roll, about 1/2 inch. Using your fingers, carefully hollow out the roll. You can either snack on the unneeded roll pieces or make pretzel croutons with em! Or feed to your dog! Or whatever you want, it's your life!
  • Fill each roll up with the dip. I used about 2 Tbsp of dip per roll. Add them to an ungreased baking sheet.
  • Once all your rolls are stuffed and oven is up to 375 degrees, bake the stuffed rolls for 10 - 12 minutes. If you're not going to stuff rolls and just want to bake the dip, put it in an oven safe dish and bake for the same amount of time. Top with extra cheese and breadcrumbs if you like.
  • Once stuffed rolls are baked, let them cool for 5 minutes, then top with some fresh (or pickled) jalapeño slices and serve immediately!
  • ENJOY!