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Jalapeno Pretzel Poppers

Vegan Jalapeño Popper Dip stuffed into Pretzel Rolls! As easy to make as it is delicious! YOWZA!

I've made Jalapeño Poppers in the past, and wrapped them in bacon and all that jazz, and honestly, it was just a lot of work, and it ended up kinda sloppy anyway. I thought about making a dip version to make the whole process easier. And then I thought, you know, dippin is cool and all, but sometimes when you're at a party, or sitting around watching a game, a dip isn't always the best idea. You got everybody either circled around it, and you're waiting your turn, then there's the whole "double dip" rule, and so I thought, well why not just fill a pretzel roll with some dip so you can eat a bunch of dip in one go, and turns out, I was right! This is one of the best appetizers I've ever eaten CASE CLOSED!

The dip itself is quite easy to make. The only thing that takes some effort is dicing and cooking some jalapeños and veggie bacon. Aside from that it's really just combining a bunch of stuff in a bowl, and then stuffing some pretzel rolls with it. These are fine at room temperature, but better warm and fresh, so if you are going to a party or potluck, I recommend baking them when you get there, as long as the host is cool with it of course!

Now you can use any roll you want, doesn't have to be a pretzel roll, but I highly encourage using them if you can. I used Pretzilla which can be found at Whole Foods and I believe you can buy them on their site as well. You can also bypass the roll all together and just bake the dip in a oven safe dish. If you go that route I would suggest topping with some more cheese and breadcrumbs. Whatever you choose, this is one delicious appetizer that will totally impress everyone at your gathering!


Makes about 14 - 16 servings

  • 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)


  1. 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.

  2. Combine all the ingredients for the dip except the bacon and jalapeños in a bowl and mix thoroughly.

  3. Once bacon and jalapeños have cooled to room temperature, add them to the dip and mix them in.

  4. Preheat oven to 375 degrees.

  5. 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!

  6. Fill each roll up with the dip. I used about 2 Tbsp of dip per roll. Add them to an ungreased baking sheet.

  7. 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.

  8. Once stuffed rolls are baked, let them cool for 5 minutes, then top with some fresh (or pickled) jalapeño slices and serve immediately!

  9. ENJOY!

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