Appetizer season is upon us and I love trying new recipes! I am sure that my family likes my experimenting. Mixing tantalizing combinations until you find the right combinations is always fun, don’t you agree?
To start, you need to roast garlic. You can do it in the bulb, or by the clove. I buy my garlic already peeled (yay!), but I find peeling them beforehand simpler.
I used Nuts for Cheese Red Rind for the cheese base. If you don’t live in Canada where this particular brand is sold, use any sharp flavored vegan cheese instead. I decided to whip the cheese until smooth, but you don’t need to do this step. Top with some savory sundried tomatoes, the roasted garlic and pepitas. You can have this with crackers or baguette.
Roasted Garlic Dip (Vegan)
A mouthwatering savory appetizer
- 15+ Garlic Cloves
- 2 Tbsp Extra Virgin Olive Oil
- 3- 120g Pkgs Nuts For Cheese Red Rind
- 1/4 Cup Sundried Tomatoes (drained & patted)
- 1/4 Cup Pepitas
Preheat oven to 400F/204C.
Put cloves in garlic in aluminum foil and pour oil over. Close the foil and bake for 55-60 minutes.
Mix cheese wedges in a mixer until smooth, or leave in wedge form. Top with sundried tomatoes, roasted garlic and pepitas. Serve with crackers or baguette.