This healthy Jalapeno Poppers Dip is the best dairy-free, Whole30, and Paleo appetizer with no mayo and lots of bacon! When you’re dairy-free, easy appetizers can be challenging, but this creamy dip is so good you’ll never miss the dairy!
I was dairy-free for almost a year because my baby had an issue with dairy. And my husband and I have done multiple Whole30 rounds where dairy is not allowed.
And both times, the hardest moments to stick to a dairy-free lifestyle are when you’re at a party faced with a whole table of amazing appetizers. I loooooove appetizers and fully consider a plate of them an entire meal.
When foods are off limits, you can bring your own, but it can get boring to make the same ol’ thing. This Jalapeno Poppers Dip is a fun new recipe to add to your repertoire.
Need help getting started off with your Whole30 round on the right foot? Download my totally free Trader Joe’s Whole30 Shopping List and Whole30 Costco Shopping List. I have done all the work for you with checking ingredients and figuring out safe foods. Happy shopping?
What’s in Jalapeno Poppers Dip?
Everything in here is totally real food with simple and common ingredients. We’re rocking:
- Cashews – the creamy base of this dip
- Jalapenos – doy
- Smoked paprika – the magical fairy dust of the spice cabinet
- Green onions
- Kosher salt
- Fresh garlic
- Bacon – optional but delicious. Feel free to leave out to make this vegan or vegetarian.
Is This Dip Whole30 Compliant?
Yep! All the ingredients are allowed under the Whole30. However, if dip or creamy snacks are a trigger for you and leads to constant snacking, it is best to stay away from this. But, if you’re just looking for something zesty and spicy to enjoy with some veggies, then go for it!
Where Do You Get Whole30 Compliant Bacon?
I’m blessed that we have a local butcher for buying organic meat, but we also have a monthly Butcher Box subscription. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month.
The meat is super high-quality and we’ve always had an amazing selection sent each month. And yes, they have Whole30 compliant bacon!
If you’re looking for more compliant options, check out this post on Whole30 Bacon Brands.
Here’s How to Make It
In a deep vessel, cover cashews with 4 cups of water. Let soak for 2-12 hours. Pro tip: If you are using a food processor or conventional blender, 12 hours is best.
Drain the cashews, and place them in a food processor or high-powered blender along with 1/2 cup of water. Pro tip: f you are using a food processor, you’ll want to make sure the 1/2 cup of water is pretty hot.
Blend, blend and blend until the cashews are incorporated and silky smooth. A food processor will likely take about 5 minutes and require a lot of pauses to scrape down the sides. A Vitamix still needed almost 2 minutes, and I scraped the side down once.
Combine the cashew cream with the diced jalapeno, bacon, green onion, garlic, and smoked paprika, and place in a small oven-proof baking dish.
Bake and serve with sliced fresh veggies, use as a topping for crispy baked potatoes, or roasted vegetables (related: the ultimate guide to roasting frozen vegetables).
Pro Tips/Recipe Notes
- If you have a nightshade or nut allergy, sub in the cashews with roasted cauliflower. You’ll need to add a drizzle of olive oil during the blending process to create a creamy base.
- Leave the bacon out to make this totally vegetarian/vegan.
- Feel free to adjust the amount of jalapenos to make it as spicy or mild as you’d like.
- This is best served fresh, but you can mix the dip ahead of time and bake right before serving.
More Recipes Like This
- Smoky Avocado Dip With Cilantro
- Sriracha Vegan Aioli
- Dairy-Free Ranch Dressing
- Blistered Shishito Peppers
- The Best Homemade Hummus
- Life-Changing Homemade Green Goddess Dressing Recipe
Jalapeno Poppers Dip WEIGHT WATCHERS POINTS
One serving of Jalapeno Poppers Dip has 4 WW Freestyle SmartPoints.
Jalapeno Poppers Dip (Dairy-Free, Whole30, Paleo)
- 1 cup cashews
- 4 1/2 cups water divided
- 4 cloves garlic chopped
- 2 jalapenos seeds and ribs removed, diced
- 2 green onions sliced
- 4 strips bacon cooked and chopped
- 1/4 tsp smoked paprika
- kosher salt to taste
- In a deep vessel, cover cashews with 4 cups of water. Let soak for 2-12 hours. If you are using a food processor or conventional blender, 12 hours is best.
- Drain the cashews, and place them in a food processor or high-powered blender along with 1/2 cup of water. Pro tip: f you are using a food processor, you'll want to make sure the 1/2 cup of water is pretty hot.
- Blend, blend and blend until the cashews are incorporated and silky smooth. A food processor will likely take about 5 minutes and require a lot of pauses to scrape down the sides. A Vitamix still needed almost 2 minutes, and I scraped the side down once.
- Preheat the oven to 400 degrees F.
- Combine the cashew cream with the rest of the ingredients (reserve a few slices of green onions), and place in a small oven-proof baking dish.
- Bake for 10 minutes or until the top is golden brown. Sprinkle with reserved sliced green onions.
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Could you sub avocado mayo for the cashew base? If so, how much? Thanks!
I’ve never tried it but I assume that should be ok. I would add the mayo 1 tbsp at a time until it reaches the consistency you’re looking for.
If you have a nightshade allergy, the jalapeño and paprika would be a problem. I’m looking forward to experimenting with this recipe as a base for a spinach artichoke dip though!!
The cashews too! I had no idea that cashews were an issue with nightshades until my friend was diagnosed with all kinds of food allergies.
Curious? How much cauliflower if opting out cashews?
I would use 1 cup of cauliflower florets!
“I loooooove appetizers and fully consider them a plate of them an entire meal.”
Ditto!! If it’s on a napkin or has a toothpick in it, l am on it like white on rice!! #allthelittlefoods
You’re my people Brenda!