Dairy Free Jalapeño Poppers (Bacon-Wrapped)
Jalapeño poppers are one of those crowd-pleasing appetizers that feel almost impossible to pull off without dairy, but this version completely nails it. The filling comes together with softened dairy-free cream cheese, nutritional yeast, and a smart blend of smoked paprika, garlic powder, and onion powder — delivering that rich, savory, cheesy flavor you expect without a drop of actual dairy. Fresh chives folded right into the mixture add a bright, herby note that cuts through the heat beautifully. Each stuffed jalapeño half gets wrapped in a full slice of bacon and roasted on a wire rack at 400°F, so the fat renders evenly and every inch of that bacon crisps up to a deep, satisfying crunch. The wire rack setup is a small but genius move — no soggy bottoms, just perfectly caramelized bacon all the way around. A quick broil at the end locks in that golden color if you want extra crispiness. This recipe makes enough for six people, so it's ideal for game day, a backyard cookout, or any gathering where you want to put out something genuinely impressive.
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Learn more →Ingredients
6 servings
For the poppers
- 12 medium jalapeños
- 8 oz dairy free cream cheese, softened
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 tbsp fresh chives, finely chopped
- 12 slices bacon
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Set a wire rack inside a rimmed baking sheet.
- 2
Halve each jalapeño lengthwise and use a small spoon to scrape out the seeds and membranes. Arrange the halves cut-side up on the wire rack.
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