A delectable Jalapeño Popper Dip featuring mushroom bacon, perfect for football Sundays. This creamy and flavorful dip combines vegan cream cheese, yogurt, jalapeños, and savory portobello mushrooms, topped with crispy onions and chives.
1: Preheat your oven to 425F, and combine the bacon marinade in a small bowl.
2: Place the sliced portobello mushrooms on a baking sheet and brush with the bacon marinade. Bake for 15 minutes, flipping halfway. Watch out that they don’t burn.
3: In a small pan, cook the diced mushrooms over medium heat for a few minutes and add in the remaining bacon marinade and toss to combine. Cook down until the marinade reduces. Set aside.
4: In a large bowl, combine the cream cheese, yogurt, garlic, diced jalapeño, pickled jalapeño, and diced mushroom and mix to combine.
5: Dish up your dip in a nice bowl and top with the sliced bacon and more sliced jalapeños, toasted bread crumbs, crispy onions, and chives. Dig in!
