I made this dip the other day when I had leftover broccoli stalks. No one ever seems to eat the stocks, so usually, they go into a soup, where they are not recognized. This time, I chopped them up and sauteed them, creating a tasty dip for my afternoon snack. The brilliant thing is, you can use any left over veggies that you have…a great way to re-introduce some leftovers!
- 1 cup left over veggies! (carrots, broccoli, onions, peppers, fennel, corn, mixed or not, whatever!)
- 2 tbls coconut oil
- 1/2 cup chopped mint
- 1/2 cup chopped basil
- 1 tbls Bonnie’s Tasty Herb Rub
- salt & pepper to taste
- 1/2 container vegan cream cheese
Place the first six ingredients into a pan and toss around until the veggies get soft. If you are using left over veggies, then just warm everything up. Set the vegetable mixture aside and add the vegan cream cheese. Yes, you can use real cream cheese too 🙂
Gently combine the cream cheese and the veggie mixture until everything binds together. I think this is best served a bit chilled, but it’s hard to resist eating it right away. Adjust your seasoning and serve with toasted croutons or crackers. Also really good with sliced cucumbers and carrots.
This makes a great after school snack too!!