This American-Italian combo in the form of a delicious appetizer from the The Edgy Veg Easy Eats cookbook is uncomplicated and mouthwateringly good. Make extra of the dipping sauces and pair them with pretzel bites, use as spreads on sandwiches, or drizzle over grain bowls.
What you need:
For the garlic bread:
½ cup vegan butter, softened
4 garlic cloves, grated
2 tablespoons chopped flat-leaf Italian parsley, divided
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
1 Italian loaf or French baguette, halved lengthwise
2 teaspoons chopped fresh chives
For the Creamy Garlic Dipping Sauce:
½ cup vegan mayonnaise
1 teaspoon garlic powder
½ teaspoon Italian seasoning
1 teaspoon lemon juice
¼ teaspoon salt
For the Jalapeño Cheddar Dipping Sauce:
1 tablespoon vegan butter
¼ cup unsweetened soy milk
¼ cup vegan cheddar cheese shreds
1 tablespoon chopped pickled jalapeño peppers
¼ teaspoon salt
What you do:
- Preheat oven to 400 degrees. For the garlic bread, in a small bowl, combine softened vegan butter, garlic, 1 tablespoon parsley, garlic powder, Italian seasoning, and salt until smooth.
- Place bread cut side up on a baking sheet. Spread garlic butter liberally on both cut sides of bread. Bake 12 to 15 minutes, until butter is bubbly and bread is golden-brown.
- For the Creamy Garlic Dipping Sauce, in a small bowl, whisk mayonnaise, garlic powder, Italian seasoning, lemon juice, and salt. Set aside.
- For the Jalapeño Cheddar Dipping Sauce, in a small saucepan over medium heat, melt vegan butter. Stir in soy milk and bring to a gentle simmer, but do not boil. Add cheese, stirring constantly, until melted. Stir in jalapeños and salt. Set aside.
- Remove garlic bread from oven and slice. Sprinkle with remaining 1 tablespoon of parsley and chives. Serve with dipping sauces. Store dipping sauces in airtight containers in the refrigerator up to 5 days.
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