Want to add a little plant based flavor to your next party?  Try our take on a spicy party favorite and whip up a batch of Flexitarian Jalapeño Poppers made with Seed To Spoon plant based cream cheese!

Ingredients (makes 12 poppers):

• 12 large jalapeño peppers de-seeded and halved lengthwise
• 8 ounces room temperature Seed To Spoon cream cheese
• ¼ cup chopped cilantro
• ¼ cup chopped green onion
• ¼ teaspoon each garlic and onion powder
• ¼ teaspoon fine sea salt 
• ⅓ cup grated cheddar cheese
• 2 tablespoons crumbled potato chips for the topping

Instructions:

1. Preheat the oven to 425 degrees
2. In a large bowl combine the cream cheese, cilantro, green onion, garlic powder, onion powder and salt until well mixed, leaving a little cilantro and green onion out for garnish
3. Spoon the cream cheese mixture into the jalapeño halves and top each with shredded cheese
4. Spread the stuffed jalapeños on a lined baking sheet and bake for 10 to 13 minutes
5. Let cool, sprinkle potato chip crumbles and a pinch of cilantro and green onion over the top
6. Serve and enjoy!

• 8oz Seed to Spoon's plant based cream cheese
• 16oz sour cream (plant based or dairy)
• 1 cup mayonnaise
• 2 cups shredded cheddar cheese (mix in some shredded jalapeño cheese for extra kick)
• 8 cooked and crisped bacon strips chopped into small pieces
• 1 teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon Frank's Red Hot sauce
• Chopped jalapeño onions

Instructions:

1. Step 1: Pre-heat oven at 375 degrees
2. In a large bowl combine all of the ingredients and mix well (leave some shredded cheese aside)
3. Spoon out the mixture into an casserole baking dish
4. Sprinkle remaining shredded cheese over the top
5. Bake for 20 to 25 minutes or until you see the cheese bubbling
6. Serve with crackers or vegetables and enjoy!