Pomodoraccio Semi-Dried Tomato Appetizer Spread

1 8 oz. package Tofutti Better than Cream Cheese

1/2 cup La Medina Pomodoraccio Semi-dried Tomatoes, chopped

1 teaspoon San Giuliano Balsamic vinegar

1 teaspoon fresh Rosemary, chopped

1 Tablespoon fresh Basil, chopped

Spread the cheese on a serving plate and flatten to about 1/2 inch thick. Mix chopped tomatoes with vinegar and herbs. Spoon over cheese. Serve or cover with plastic wrap and refrigerate until serving time (up to 1 day).

Serve with La Panzanella Rosemary Crackers.

Vegan Artichoke Dip

1 jar (12 oz.) Cocina Selecta Marinated Artichoke Hearts, drained and chopped
1 small clove garlic, minced
1 teaspoon fresh lemon juice
1/4 cup Follow Your Heart Vegenaise
1 cup Daiya Mozzarella Style Shreds
1 Tablespoon chopped fresh basil or 1 teaspoon dried

Mix all ingredients together. Transfer to a small baking dish. Bake at 350 degrees for 30 minutes.