"Seafood" Dip - Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 ounce Kite Hill Chive Cream Cheese .10 serving Sushi Nori, Raw Untoasted, (small piece, +/- to taste7 oz Native Forest Organic Hearts of Palm (full can) 6 serving Annie's Naturals Organic Ketchup, 1 Tbsp 2 tbsp Horseradish .5 tbsp SunCoco Organic Sunflower Oil & Coconut Oil Blend
Add just a sprinkle of ground nori (I use a mortar and pestle to grind. Slice & hand shred the Hearts of Palm. Saute 3-5 minutes on medium heat. Fold in Kite Hill (𝘰𝘳 𝘷𝘦𝘨𝘢𝘯 𝘤𝘳𝘦𝘢𝘮 𝘤𝘩𝘦𝘦𝘴𝘦 𝘰𝘧 𝘤𝘩𝘰𝘪𝘤𝘦, 𝘵𝘩𝘪𝘴 𝘪𝘴 𝘮𝘺 𝘧𝘢𝘷𝘰𝘳𝘪𝘵𝘦 𝘣𝘳𝘢𝘯𝘥 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘤𝘭𝘦𝘢𝘯𝘦𝘴𝘵 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘐 𝘤𝘢𝘯 𝘧𝘪𝘯𝘥). Refrigerate in a ball on a platter. Mix the horseradish and ketchup (more or less to taste) to create the cocktail sauce. Yes, you can buy an organic cocktail sauce (𝘨𝘰𝘰𝘥 𝘭𝘶𝘤𝘬 𝘧𝘪𝘯𝘥𝘪𝘯𝘨 𝘰𝘯𝘦), but real estate in my fridge is exclusive and there just isn't room for another sauce if I can mix two things together to make it. Simple girl over here.
Serving Size: 6
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 139.2
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 462.5 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 0.8 g
- Protein: 3.3 g
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