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Pull Apart Bread with Roasted Red Pepper Dip and Jalapeño Queso

Pull apart bread is paired with not one, but two delicious dips! Mezzetta’s Roasted Red Peppers are used to make a roasted red pepper dip and their Sliced Hot Jalapeño Peppers are used to make a jalapeño vegan queso blanco. Both are just perfect for dipping the pull apart bread in. A perfect snack for the big game!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine American

Ingredients
  

Jalapeño Vegan Queso Blanco

  • 20-30 Mezzetta Sliced Hot Jalapeño Peppers chopped
  • 1 large Yukon gold potato peeled and quartered (about 11 ounces/330g)
  • ⅓ cup vegan cream cheese (about 80g)
  • ½ cup nondairy milk, unsweetened and unflavored (120ml)
  • ½ tablespoon garlic powder
  • ½ tablespoon nutritional yeast
  • ½ teaspoon salt or to taste

Roasted Red Pepper Dip

  • 1 cup Mezzetta Roasted Red Peppers about 8 ounces/200g
  • ¼ cup walnuts 1 ounce/30g
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon onion powder

Pull Apart Bread

  • 1 boule style loaf of bread
  • 3 tablespoons vegan butter melted
  • ½ tablespoon garlic powder
  • Pinch of salt
  • ¼ teaspoon dried parsley
  • 2 tablespoons vegan parmesan or to preference

Instructions
 

  • Preheat oven to 350°F (176°C).
  • Prepare the jalapeño vegan queso blanco: boil the potato for 15 minutes or until fork tender. Drain the water and then add to a blender with the nondairy milk, vegan cream cheese, and nutritional yeast. Blend until smooth. Add back to the pot. Add in 1 tablespoon of brine from the jalapeño along with the salt, garlic powder, and chopped Mezzetta Sliced Hot Jalapeño Peppers. Mix together until well combined.
  • Prepare the roasted red pepper dip: add all the ingredients into a blender and pulse until combined leaving a bit of texture. Pour into a bowl and place in the refrigerator until ready to serve.
  • In a small bowl combined the melted vegan butter, garlic, powder, salt, and parsley.
  • Use a sharp knife to cut the bread in small diagonal pieces by making a bunch of lines one way and then going across the other way. Be careful to not cut into the bottom so it still holds it’s shape. Slather with the garlic butter sauce and then in between each piece stuff it with vegan parmesan to make it a bit cheesy.
  • Bake in the oven for 15 minutes, or until golden brown.
  • Sprinkle with fresh thyme if desired. Pair with the two dips and enjoy!
Keyword pinwheel pizza pull apart bread, roasted red pepper dip, vegan queso
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