Eeeeeeevery once in awhile I have extra vegan buffalo chikin dip leftover. I wanted to figure out a cool new way to reinvent it besides throwing it on a sandwich as a ‘spread’ or just heating up in the microwave.

These Pepper Poppers are giving me lyyyyyffffeeeee! I ain’t fucking around with these fried beauties, so much so that I want to make the dip just to use in them!

Be sure to watch the video for more tips and tricks!

Ingredients:

• Vegan Buffalo Chikin Dip
• Sweet Peppers (or jalapeños)
• 1 cup flour
• 1/2 cup unsweetened almond milk
• 1 cup Panko
• Salt and pepper to taste
• Vegetable oil for frying

Directions:

1. Cut sweet peppers in half and fill with the vegan buffalo chikin dip.
2. Cover and freeze for a couple of hours or until you’re ready to use them.
3. Preheat oil on medium to medium/high heat in a pot or fryer while prepping the next step.
4. Take out 3 bowls. Fill one with the Panko, one with half the flour and another with the other half.
5. Add salt and pepper to the two bowls of flour.
6. Add the unsweetened nondairy milk to one of the bowls of flour and whisk together into a batter consistency.
7. Using one hand for the dry bowls and the other for the wet, dip the frozen poppers, one by one, into the flour, then batter, then Panko.
8. Once all are prepared, add about 4-5 at a time to the hot oil and fry until golden brown. Continue the process until you’re done the batches.
9. Enjoy!