Superbowl 2012 this Sunday wooooooooooot!!! Er,um, more specifically woooooooooot for the SNACKS!Superbowl is an official junk food holiday, so I wanted to veganize this classic dip I saw over on Foodwishes. Chef John may leave plant based foodies out in the cold with nothing more than a stick of celery stick. But, you can follow my recipe and savor the spicy, creamy goodness . Need a good beer to wash it down? Check out Barnivore for a great guide to vegan adult beverages.
1 Gardein Tuscan breast
8 oz vegan cream cheese (soften to room temperature)
½ cup vegan (I used nonGMO soy) Bleu cheese
1/3-cup Frank’s Red Hot Pepper sauce “Original”
1/3 cup vegan bleu cheese OR ranch dressing
1-teaspoon chipotle or cayenne (more if you like a big KICK!)
1-tablespoon Penzey’s Forward seasoning (or Old Bay)
¾ cup Daiya pepperjack shreds (¼ cup reserved for topping)
Preheat your oven to 400F degrees. Pan sear Gardein in non-dairy butter just until lightly browned. Chop into fine dice and add to large bowl. Add remaining ingredients mix well. Pour into oven safe dish and smooth top. Add remaining shredded cheese. Bake for 10 minutes, broil for 2 minutes to brown top. Serve with celery, carrots and crackers. Also great on baked potatoes!
If you have a favorite vegan bleu cheese, leave a comment below 🙂
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