Marinara and Vegan Mozz Dip : with Miyoko's Liquid Mozzarella
Looking for an easy vegan appetizer to quickly throw together and wow your guests? This is it!! This Marinara and Vegan Mozz Dip is melty, creamy, full of flavor, and super simple to make. Made with jarred pizza sauce, canned roasted tomatoes, and Miyoko's vegan mozzarella, topped with Italian herbs and fresh basil, and served with French baguette. This dip will have you and your guests glued to the snack table.
Ingredients
FOR DIP
- 1 cup Miyoko's liquid mozzarella
- 1 cup pizza sauce I used Rao's margherita pizza sauce
- 14.5 oz Can of roasted tomatoes
- 1/2 tsp Italian seasoning
- 1 tbsp fresh basil, chopped
FOR FRENCH BAGUETTE
- 1 loaf of French baguette should be 4 servings
- 2 tbsp olive oil
- 1 lemon, juiced
- salt and pepper to taste
Instructions
PREPARE THE DIP
- Preheat oven to 450 degrees
- Open can of fire roasted tomatoes and place in strainer to drain excess liquid
- Place can of roasted tomatoes in a baking dish. Choose a baking dish that you will also want to serve the dip in.
- Top with pizza sauce and give it a little stir to combine
- Pour Miyoko's liquid mozzarella over the sauce
- Make sure liquid mozzarella evenly coats the top of the sauce
- Top with Italian seasoning
- Place in oven to bake for 15-20 minutes or until cheese is melted and dip is hot
- **the cheese will melt in as little as 3 minutes, but the recipe calls for you to leave it in longer so sauce will become hot and cheese will slightly brown
- **while dip is baking, move ahead to prepare French baguette
PREPARE THE FRENCH BAGUETTE
- Cut the baguette into slices about 1/2 an inch thick
- Place slices on a baking tray
- Top baguette slices evenly with olive oil, juice from lemon, and salt and pepper
- Bake in oven for 3-5 minute. Keep an eye on the bread while baking so it doesn't burn or become too hard and crisp
PUT IT ALL TOGETHER
- When dip is finished baking, remove from oven and top with chopped, fresh basil
- Serve along side French baguette and enjoy!
