I had an extra tub of Tofutti Vegan Cream Cheese and a bit of sundried tomatoes in oil that needed to be used up so I decided to make
VegWeb's Creamy Sundried Tomato Dip. I am pretty broke and didn't have the chives or even green onions on hand so I subbed 3 tablespoons minced yellow onion and also added 2 extra cloves of garlic. I used about a half a cup of sundried tomatoes (Mine came julienned and I wasn't sure how much to use so I just finished the bottle). The dip came out fantastic and tasted heavenly dipped with wheat thins!
Leftovers for last nights dinner were awesome courtesy of Viva Vegan. I had leftover
Drunken Beans with Seitan Chorizo and Latin Baked Tofu, heaven on Earth my friends.
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