I Love This Dip.


Dips are crowd pleasers. I think that’s just a universally known fact right? I am a fan of appetizers, dips, and anything that could be considered a “party food” or “nibbling food”. As a dairy free individual all I can say is “thank goodness” for the good people at Trader Joe’s and Daiya for coming up with  vegan/gluten free versions of “cheese”, so that I could partake in the deliciousness of this dip. The original recipe {which I found on Pintrest and can’t see to find through my hundreds of food pins} was not a dairy free and gluten free version, so I just took it upon myself to sub everything.

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The simplest ingredients ever; Grape or Cherry Tomatoes, Fresh Basil, and Daiya Jack Style Wedge. {Not Pictured: Pizza Seasoning.}

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1. Quarter the tomatoes, chop up the basil, and slice up the “cheese”. {Turn oven on to 350.}


2. Toss all the ingredients together with a little bit of olive oil, sprinkle pizza seasoning on top, and transfer to a glass dish.

3. Cook in the oven with the top on for 15 minutes, then remove the top for the last 10 or until the “cheese” is melted.

Now for the bread….

1. Drizzle olive oil onto bread {I used UDI’s Whole Grain Gluten Free Bread}

2. Sprinkle garlic powder on top

3. Bake in the oven until light brown {For gluten free bread make SURE you watch it because that stuff will crumble faster than you can say “dang it!”} 1o minutes is usually good.

4. I just rip the bread into smaller pieces when it’s cooled off.

Processed with VSCOcam with f2 presetNow it’s the best past of the dip, eating it! Enjoy this recipe and as always thanks for reading!


{save this image to your phone to make the recipe process a bit easier!}



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