Vegan Garlic Bread Dipped in Jalapeno Cheddar and Creamy Garlic Sauces

bread dipped in garlic cream and jalapeno cheddar dips will satisfy all your cheesy and carbohydrate needs.

This American-Italian appetizer from The Edgy Veg Easy Eats cookbook is simple and mouthwateringly wonderful. Extra dipping sauces can be paired with pretzel nibbles, used as sandwich spreads, or drizzled over grain bowls.


For the bread:

½ cup butter, softened

4 cloves of garlic, grated

2 tablespoons of chopped Italian flat-leaf parsley

1 teaspoon powder

1 teaspoon Italian seasoning

¼ teaspoon salt

1 Italian loaf or French baguette, cut in half along its length

2 tablespoons fresh chopped chives

For the Creamy Dipping Sauce, you will need:

½ cup mayo

1 teaspoon powdered garlic

0.5 grams of Italian seasoning

1 teaspoon lemon juice

¼ teaspoon salt

For the Jalapeno Cheddar Dipping Sauce, combine the following ingredients:

1 tbsp butter

1/4 cup sugar-free soy milk

1/4 cup cheddar cheese shreds

1 teaspoon of finely chopped pickled jalapeno peppers

¼ teaspoon salt

How to prepare:

Preheat the oven to 400 degrees Fahrenheit. In a small bowl, blend butter that has been melted, garlic, 1 tablespoon of parsley, garlic powder, Italian seasoning, and salt until smooth.

Place bread on a baking pan, cut side up. Spread generous amounts of garlic butter on both cut sides of the bread. 12 to 15 minutes, or until the butter is bubbling and the bread is golden brown.

For the Creamy Garlic Dipping Sauce, combine mayonnaise, garlic powder, Italian seasoning, lemon juice, and salt in a small bowl. Set aside.

For the Jalapeno Cheddar Dipping Sauce, melt butter in a small saucepan over medium heat. Stir in soy milk and heat to a simmer, but do not raise it to a boil. Add cheese and stir continuously until melted. Stir in jalapeños and salt. Set aside.

Remove garlic bread from the oven and cut it into slices. The remaining 1 tablespoon of parsley and chives should be sprinkled on top. Serve with condiments for dipping. Refrigerate dipping sauces in sealed containers for up to five days.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

“Vans” Launches Vegan-Friendly Sneaker Range
Vegan Kit Kat Bars?
The ultimate selection of vegan sneakers
Did Gordon Ramsay craft a vegan steak out of an eggplant?
Vegan Chai Pumpkin Cake Frosted With Cream Cheese
Quinoa and Black Bean Salad
Ingredients: 1 cup cooked quinoa 1 can black beans, rinsed and drained 1 cup diced tomatoes...
Vegan Butter Bean Soup With Garlic And Vegetables
This healthy soup is extraordinarily adaptable and loaded with medicinal and flavorful spices...
Is Plant-Based Protein Still a Trendy Item?
A report from the non-profit Good Food Institute found that, despite the current market climate,...
Vegan Lemon Drizzle Pound Cake
This vegan cake is so incredibly delicious and vibrant and zesty that it will spoil you for...
Fava Beans: An Ancient Pulse with a Modern Twist
Fava beans, also known as broad beans, are one of the oldest domesticated crops in the world,...
The 5 Healthiest Cooking Oils for Vegan Diets
Are you looking for a way to elevate your vegan meals? Look no further than cooking with oil!...