INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 2 teaspoons avocado oil (or light olive oil)
- 1 medium clove garlic, crushed or grated
- ½ cup (120 ml) plain, unsweetened almond “milk” (or any kind of milk you like)
- 1 (8 oz/227 g) container GO VEGGIE Vegan Classic Plain Cream Cheese, at room temperature
- ½ (7 oz/198 g) pack GO VEGGIE Lactose and Soy Free Mozzarella Shreds
- 1½ tablespoons chopped sundried tomatoes, packed in olive oil and drained well
- 1 teaspoon minced fresh rosemary
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- For Serving:
- Fresh or toasted bread
- Crackers
- Sliced apple
- Fresh vegetables, such as carrot sticks or cauliflower florets
INSTRUCTIONS
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook 30 seconds, stirring constantly.
- Add the milk and cream cheese, whisk until smooth, and then whisk in the mozzarella shreds.
- Continue cooking (whisking constantly) until the mozzarella shreds are melted.
- Turn off the heat and stir in the sundried tomatoes, rosemary, salt, and pepper.
- Serve warm, with bread, crackers, fresh fruit or vegetables, or anything you like for dipping.
NUTRITIONS INFORMATION
