This recipe has been with me for over a decade. When I was in high school I really tried to help create life long friend ships with my group of gal pals by holding monthly girls nights to celebrate any holiday or birthday that was that month. Every single time my cream cheese dip was highly looked forward too. It's very creamy and garlic and full of buttery rosemary giving it the perfect mix of savory and earthy all in a creamy spread!
Even after I became vegan nearly 7 years ago and switched to using Toffuti Brand "Better than Cream Cheese," my friends and even their boyfriends still loved it with out missing a beat to the new vegan switch! I hear that Mykonos also makes a really great product so feel free to use your favorite vegan cream cheese. (I just don't recommend the trader joes brand because it does not mix well.)
1 tub Vegan Cream Cheese (I use Tofutti, found at most stores)
2 Tbsp Garlic Powder
2 Tbsp Chopped or Dried Rosemary
1 Tbsp Fresh Cracked Black Pepper plus extra for crusting.
1. Mix all ingridients evenly with a butter knife
2. Give it a taste test to see if it might need extra salt, garlic, or rosemary according to how strong you like your spreads.
3. Form into a decent shape (I just try to make mind kind of round) and plop it onto your serving tray
4. Crust with fresh cracked black pepper by grinding it over the top! Serve with your favorite cracker!
*hot tip- I also love adding some roasted cherry tomatoes to the top of the cracker after spreading the cream cheese on top. Make in the oven by tossing them in salt, pepper and olive oil on a baking sheet and roasting them for 15 minutes at 400 Degrees covered. YUM!