- 10 Ounces of Vegan Bacon
- 2- 6 Ounce *Kitehill Jalapeño Cream Cheeses (see Chef's Notes)
- 1 Cup Vegan Mayo
- 1 Garlic Clove (zested)
- 8 Ounces Vegan Cheddar Cheese Shreds
- 1 teaspoon of smoked salt (if you don’t have smoked salt, pink Himalayan salt would work just fine)
Preheat oven to 400°F
Dice bacon into small pieces. In a saucepan sprayed or with 1 tablespoon of grape seed oil, cook bacon until slightly crispy. Set aside.
In a bowl mix Jalapeño Cream Cheese, and Mayo with a wooden spoon or rubber spatula until smooth. Zest garlic into the bowl. Then add vegan cheddar, bacon, and salt. Mix well then place into an oven safe dish. Bake until top is slightly golden and bubbly (roughly around 15-18 minutes.
Place dish on a heat safe cloth or mitten. Allow to cool for a few minutes and serve with crackers or tortilla chips.
**Kitehill Cream Cheeses are superior over other brands of cream cheese. However if you can't find the Jalapeño flavor or the Kitehill brand, grab the PLAIN flavor that your supermarket carries and add 1-3 Tablespoons of minced pickled jalapeños to your dip before baking.