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Jalapeno Popper Dip

10 minutes
25 minutes


OZO™ Plant-Based Ground 1 Package
Cream cheese 16 Oz.
Sour cream 8 Oz.
Cheddar cheese, shredded 1 Cup
Parmesan cheese, grated 1 Cup
Jalapeño peppers, diced with seeds removed 6-8 Each
Smoked paprika 1 Teaspoon
Butter crackers 15 Each
Butter, melted 2 Tablespoons
Tortilla chips and mini peppers (for serving)
Plant-based Ground


Step 1
Preheat oven to 375°F.
Step 2
In a medium skillet over medium heat, cook OZO Plant-Based Ground for 4-5 minutes, breaking it up with a spatula as it cooks.
Step 3
Remove from heat and set aside.
Step 4
In a large mixing bowl, add cream cheese, sour cream, shredded cheese, parmesan, jalapeños, and smoked paprika. Mix together until well combined.
Step 5
Add in the cooked meat and mix to combine.
Step 6
Crush the crackers add them to a bowl with the melted butter. Mix together until all butter is evenly distributed.
Step 7
Transfer the cream cheese mixture to a 2-quart baking dish. Top with the cracker crumb mixture and bake for 22 to 25 minutes, until topping is toasted and the dip is bubbling.
Step 8
Serve with mini peppers or tortilla chips.

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