Vegetarian style Habanero/Jalapeño Chip Dip

Ingredients of Vegetarian style Habanero/Jalapeño Chip Dip

1. Prepare 1 packages of Melissas Brand Extra Firm organic Tofu.
2. It's 2 cup of Daiya Non-Dairy Cheddar Shreads (vegan, lactose free).
3. It's 1 of Habanero Pepper.
4. It's 1 of Jalapeño Pepper.
5. Prepare 1 small of Handful of Spinach Leaves.
6. You need 1 small of Handful of Carrot Chips.
7. It's 2 tsp of SmartBalance (Extra Virgin Olive Oil Blend) Butter.
8. You need 2 tbsp of RealLemon Juice.
9. Prepare 17 oz of Broth.
10. It's of Greek Blend Seasonings.
11. It's of Basil.
12. It's of Onion Powder.
13. It's of garlic powder.
14. Prepare of oregano.

Vegetarian style Habanero/Jalapeño Chip Dip step by step

1. Prep. Tofu for use: Slice and press for 45 minutes (to drain water out).
2. In blender, blend prepared tofu, habanero, jalapeño, spinach, carrot chips, RealLemon Juice, and Broth **use more broth if needed**.
3. 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. ** may substitute butter for other brand **.
4. Cook for roughly 3-5 hrs or until cooked. ** keep careful watch to not overcook, may have to stir occassionally to heat even **.

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