Another holiday party invite received but no idea what to bring this time? We've got you!

This zesty vegan pepper jack dip starts with our Pepperjack Wedge, handmade in Asheville from a creamy, probiotic-packed cashew base with jalapeño, roasted red pepper and a pinch of red pepper flakes. It's got a balanced kick, so it brings a consistent heat without overpowering. Blend it with fresh lime, fold in a handful of blistered baby peppers, and you've got a bright, creamy dip in about 20 minutes.

Holiday tables get heavy fast (we see you, third casserole). This one's fresh and tangy, and it comes with a pile of crunchy veggies to scoop it up. It's the dip everyone keeps wandering back to between plates.

Recipe at a glance

• Dietary: vegan, dairy-free, vegetarian and gluten-free (check the label on your pepitas).

• Contains: cashews and coconut.

• Total time: about 20 minutes, plus a few minutes for the peppers to cool.

• Makes: 1 small bowl, enough for 6 to share as an appetizer but can be scaled up depending on party size.

• Skill level: easy. If you can turn a pepper with tongs, you've got this.

• Serve it: topped with the extra charred peppers and pepitas, next to a big pile of dippers.

Why our Pepperjack makes the best vegan pepper jack dip

Pepper jack is Monterey Jack studded with hot peppers, and Monterey Jack is a California original. The name usually gets traced to David Jacks, a businessman in 1800s Monterey who shipped the local cheese with his name stamped on the crates. (The local families who'd been making it before him might have something to say about that.)

Ours is made the way cheese has always been made, just without the dairy. We start with cashews and coconut milk, add live cultures and let them work their magic, then fold in jalapeño, roasted red pepper and red pepper flakes. Every wedge is made by hand in small batches in Asheville with love.

That's why this dip only needs 5 ingredients. Our Pepperjack already offers the creaminess, the tang and the kick, and the lime and charred peppers turn the volume up. Charring is worth the 5 minutes, too. It softens the peppers and gives them a sweet, smoky edge that plays nicely with the heat.

What to serve with vegan pepper jack dip

Short answer: anything that can scoop! Here are our choices:

• Crunchy veggies. Bell pepper strips, cucumber rounds, snap peas, carrots and celery. They add color to the table and keep things fresh between all the heavier holiday dishes.

• Chips and crackers. Tortilla chips are the classic, since lime and pepper jack were made for each other. Grab gluten-free ones if anyone at the table needs them.

• Leftovers, too. Spoon it onto tacos or a baked potato, or spread it in a wrap. This dip is a real jack of all trades.

Building a whole holiday spread? Our Vegan Cheeseball is a party centerpiece, and our Cheesy Antipasto Skewers give guests something to hold in one hand while they dip with the other. Making it a dip lineup? Our Vegan Ranch Dip keeps things cool next to all that zest.

Darë's tips for the best vegan pepper jack dip

Turn the heat up (or down)

Make this dip as mild or as fiery as you like. For minimal heat, stick with rainbow baby bell peppers. For a little more, add a few shishitos or a small poblano. (Most shishitos are mild, but every so often one surprises you!) Like it hot? Add 1 jalapeño, or several. 

Just remember our Pepperjack brings its own gentle kick, so even the mildest version has a little warmth.

Make it a day ahead

You can make the dip up to a day before your party. Store the finished dip and the extra charred peppers in separate sealed containers in the fridge. Just before serving, move the dip to a bowl and top it with the charred peppers and pepitas. That's 1 thing off your list before the guests arrive!

Soften your Pepperjack first

A room-temperature wedge blends smooth and creamy. Straight from the fridge, it'll put up a fight with your food processor.

Zest before you juice

It's much easier to zest a whole lime than a squeezed one. Zest first, then cut and juice. Taste at the end and add more lime if you want this dip to really steal the limelight.

Ingredients

• 8-10 mixed small peppers, such as rainbow baby bells and shishitos

• 1 wedge Darë Pepperjack, softened to room temperature

• Zest and juice of a large lime

• ½ tsp flaky sea salt

• 1 tbsp roasted, salted pepitas

Directions

Char the whole peppers over a gas burner or grill, turning occasionally, until blistered and blackened in spots. Alternatively, arrange the peppers on a baking sheet and broil, turning as needed, until charred.

Allow the charred peppers to cool, then remove the stems and seeds. Dice the charred peppers coarsely.

Measure ¼ cup of the diced peppers for the dip and reserve the remaining peppers for garnish.

To a small food processor, add the softened Darë Pepperjack, lime zest, lime juice, and salt. Process until smooth and creamy, stopping to scrape down the sides of the bowl as needed.

Taste and adjust the lime juice and salt to your own preferences.

Add ¼ c charred, diced peppers to the dip and stir them in by hand.

Transfer the dip to a serving bowl. Top with the reserved charred peppers, then sprinkle with roasted, salted pepitas.