Garlic 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.
Ingredients:
For the garlic bread:
½ cup vegan butter, softened
4 cloves of garlic, grated
2 tablespoons of chopped Italian flat-leaf parsley
1 teaspoon garlic 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 Garlic Dipping Sauce, you will need:
½ cup vegan 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 vegan butter
1/4 cup sugar-free soy milk
1/4 cup plant-based 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 vegan 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 vegan 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.
