| 11 | 40 | 177 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 454 gm | Tofutti Better Than Cream Cheese ((2 containers) Could use any of the flavours to switch it up OR use regular cream cheese) |
| 60 gm | Yves Pepperoni (or turkey pepperoni, or you can do without!) |
| 2 tbsp | Nutritional yeast (optional (and if using real cream cheese, not needed)) |
| 6 large | Olives (pitted, chopped, any kind you like) |
| 2 tbsp | Sun-dried tomatoes (diced) |
| 2 tbsp | Basil, fresh (or 1 tsp dried) |
| 1 tsp | Oregano, dried |
| 1/2 cup | Parmigiano-Reggiano (grated) |
| 1/4 cup, shredded | Cheddar cheese, sharp (or vegan shreds) |
| 1 tsp | Onion powder |
| 1 clove(s) | Garlic (or 2 if you like garlic!) |
There are two ways of handling the pepperoni. If you are using Yves pepperoni, or a larger sized regular pepperoni, I would suggest chopping it into smaller pieces first. OR with Yves, I have even placed it into the food processor with everything else after chopping it, so the flavour is right in the dip.
However, if you are using turkey or other smaller sized pepperoni, you can set that aside, put everything else in the processor, and top with the pepperoni after.
Whichever way you do it - after you have combined and pulsed in the food processor, scrape everything into an appropriate baking dish and bake at 350 F for around 30 mins, until the edges start browning and the middle is bubbly.
Serve with your favourite crackers, baguette, raw veggies, pretzels etc.
| Milk Alternative | 0.2 |
| Vegetables | 0.1 |
