Whole Earth & Sea
Sundried Tomato Goat Cheese Dip

Andrea Brown

100 g chive & onion cream cheese (regular or Daiya brand)

150 g plain goat cheese

1 tsp chopped jalapeno (seeds removed) or to taste

1/4 cup fresh cilantro, loosely packed and stems included

2 tbsp chopped green onion

1 garlic clove

1/4 cup unsweetened almond milk

2 tbsp lemon juice

Salt and pepper to taste

Garnish:

1 tbsp green onion

1 tbsp cilantro

2 tbsp chopped sundried tomatoes (in oil – drained)

4 cherry tomatoes, chopped

Preheat oven to 400°F.
In a food processor mix all dip ingredients, except for green onion, until smooth. Taste and adjust if needed.
Stir in green onion and transfer to small oven safe dish.
Bake for 10 minutes until dip is slightly set and just golden on edges.
Turn oven to broil for 1 more minute while watching to ensure the dip doesn’t burn.
Remove from oven and allow to cool for 10 minutes.
Top dip with garnish and serve with your choice of pita, chips and/or vegetables.