I am all about from scratch. I was raised by a mother who made everything, including bread, from scratch. I feel as though I am jipping myself when I grab something easy; as though I am cheapening the grand experience that is eating.
However, sometimes, I just want hot dip for my plantain chips. When I am just plain old comfort eating, convenience trumps the sacred ceremony of assembling food. In this case, you can find me throwing ready-made vegan cream cheese with a few ingredients usually on hand in to the mixer, then in to the oven, and finally on to the coffee table in front of the old tube. A recipe for THOSE days.
YIELDS
1-5 servings, depending upon day
PREP TIME
COOK TIME
TOTAL TIME
- 1 Tub Vegan Cream Cheese
- 1 Tablespoon Artichoke Hearts, Marinated
- 1/4 Cup Frozen spinach
- 1 Roasted Red Tomato, Chopped
- 1/4 Cup Nutrional Yeast
- 1/2 Tablespoon Garlic Power
- To taste Sriracha
- To Taste Salt and Pepper
Directions
Heat oven to 350 degrees. Combine all of the ingredients in a mixer, until well combined. Spread in an oven pan. Bake for 15 minutes. Enjoy!!
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Photo: Jessica Riley-Norton
