Ingredients
1 package Cream cheese
½ cup sour cream
¼ cup vegan mayo
1 cup Shredded Cheddar
1 can small of green chilis
2 - 3 cup 1/4 + tablespoons for the topping Parmesan cheese, grated
2 - 3 cup 1/4 + tablespoons for topping Romano cheese, grated
Tomato sauce or marinara
Olive juice
pickle juice
Tapatio hot sauce
Salt
Pepper
Onion powder
Garlic powder
Cornichon pickles
Grape tomatoes
castelvetrano olives
Tools
Baking sheet
Whisk
Electric mixer
Directions
Step 1
Preheat your oven to 425 degrees.
Step 2
In a medium sized glass bowl, whip the cheeses, sour cream and mayo together with either a whisk or an electric mixer then add the green chilies, parmesan cheese, romano cheese, olive juice, pickle juice, dash of hot sauce, salt/pepper, onion powder and garlic powders.
Step 3
Spread out the dip on a shallow baking sheet or in a bowl or mini Dutch oven.
Step 4
BAKE the dip at 425 for about 15-20 minutes or until bubbly.
Step 5
Top with the cornichon pickles, grape tomatoes, extra parmesan and Romano cheeses.
Step 6
Serve with a warm french baguette.
