Ingredients:

• 1 lb cream cheese (Tofutti Better Than Cream Cheese–Non-Hydro is what I use)
• 2 tbsp port wine reduction*
• 1 tbsp cider vinegar
• 7-8 oz sun dried tomatoes in olive oil (drained)
• 2 tbsp brown rice syrup
• 2 tsp lemon juice
• 1 tsp cracked black pepper
• 1 tsp salt
• 1/2 tsp smoked paprika (optional)

Add all ingredients to a food processor and blend well (2min minimum so as to finely mince the tomatoes.)  Refrigerate over-night for flavors to meld and spread to thicken.  For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.

Port Reduction

• 3 cups ruby port
• 3 tbsp dehydrated onion flakes
• 3 bay leaves

Bring to low boil uncovered.  Reduce down to 1/2 cup, siring frequently with a whisk (about 30min).  Strain.  With the back of a mixing spoon, press onions of liquid, and save for something else.

May be reduced even further once onions are removed to make a syrup.

Ingredients:

• 1.5 lb cream “cheese” (“Tofutti Better Than Cream Cheese”–Non-Hydro is what I use)
• 3 tbsp canola oil
• 2 tbsp brown rice syrup
• 2 tbsp minced garlic
• 1 tbsp powdered garlic
• 1 tbsp cider vinegar
• 2 tsp lemon juice
• 1/4 cup nutritional yeast
• 1 tsp dill
• 1/4 cup filtered water
• Fresh chives to taste (about 2g worth)

Add all ingredients to a food processor and blend on high to combine.  Refrigerate over-night for flavors to meld and spread to thicken.  For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.