Sundried Tomato and Rosemary Fondue
2 teaspoons avocado oil (or light olive oil)
1 medium clove garlic, crushed or grated
½ cup (120 ml) plain, unsweetened almond “milk” (or any kind of milk you like)
1 (8 oz/227 g) container GO VEGGIE Vegan Classic Plain Cream Cheese, at room temperature
½ (7 oz/198 g) pack GO VEGGIE Lactose and Soy Free Mozzarella Shreds
1½ tablespoons chopped sundried tomatoes, packed in olive oil and drained well
1 teaspoon minced fresh rosemary
⅛ teaspoon salt
⅛ teaspoon black pepper
Fresh or toasted bread
Fresh vegetables, such as carrot sticks or cauliflower florets
Heat the oil in a medium saucepan over medium heat. Add the garlic and cook 30 seconds, stirring constantly.
Add the milk and cream cheese, whisk until smooth, and then whisk in the mozzarella shreds.
Continue cooking (whisking constantly) until the mozzarella shreds are melted.
Turn off the heat and stir in the sundried tomatoes, rosemary, salt, and pepper.
Serve warm, with bread, crackers, fresh fruit or vegetables, or anything you like for dipping.
Recipe by: An Edible Mosaic