Vegetarian style Habanero/Jalapeno Chip Dip

• 1 packages Melissas Brand Extra Firm organic Tofu
• 2 cup Daiya Non-Dairy Cheddar Shreads (vegan, lactose free)
• 1 Habanero Pepper
• 1 Jalapeno Pepper
• 1 small Handful of Spinach Leaves
• 1 small Handful of Carrot Chips
• 2 tsp SmartBalance (Extra Virgin Olive Oil Blend) Butter
• 2 tbsp RealLemon Juice
• 17 oz Broth

1. Prep.
2. Tofu for use: Slice and press for 45 minutes (to drain water out)
3. In blender, blend prepared tofu, habanero, jalapeno, spinach, carrot chips, RealLemon Juice, and Broth **use more broth if needed**
4. In crockpot, combine blended ingredients with Daiya cheddar shreads, smartbalance extra virgin olive oil blend butter, Greek Blend Seasonings, Basil, Oregano, garlic powder, and onion powder.
5. ** may substitute butter for other brand **
6. Cook for roughly 3-5 hrs or until cooked.
7. ** keep careful watch to not overcook, may have to stir occassionally to heat even **

melissas, vegan, pepper, pepper, handful of spinach leaves, handful of carrot chips, butter, reallemon juice, broth

Taken from cookpad.com/us/recipes/339599-vegetarian-style-habanerojalapeno-chip-dip (may not work)