Vegan Crab Dip

Ingredients

• • 8 ounces Follow Your Heart Dairy-Free Cream Cheese, softened
• • 1 cup Follow Your Heart Vegenaise
• • 3 ½ tbsp Old Bay Seasoning (divided)
• • ½ teaspoon ground mustard
• • 2 tbsp garlic powder (divided)
• • Salt / pepper to taste
• • 1 pound lump brined jackfruit
• • ¼ cup Follow Your Heart Dairy-Free Shreds Cheddar
• • 1-2 tbsp hot sauce (Louisiana style if possible)
• • 1 French baguette
• • ¼ cup vegan butter
• • ¼ cup Follow Your Heart Parmesan Grated
• • ¼ cup fresh parsley

Instructions

1. Preheat oven to 350°F.
2. Mix softened cream cheese with Vegenaise, 1 ½ tbsp old bay, ground mustard, 1 tbsp garlic powder, salt/pepper, and hot sauce together until combined.
3.  Shred your jackfruit & fold into the cream cheese & Vegenaise mix.
4. Spread into a baking dish & top with shredded cheddar cheese & a little more old bay if desired.
5. Bake for 25-30 minutes until bubbly & slightly golden brown.
6. While the dip is baking, slice your baguette into ¼ – ½ inch slices on a diagonal. Spread with vegan butter, and sprinkle over with grated parmesan and the remaining 2 tbsp of old bay & 1 tbsp garlic powder. Place into the oven with the dip for the last 10-15 minutes until crisp.
7. Remove the dip & crostini from the oven, allow the dip to cool & top with fresh chopped parsley and serve!