1 8 ounce tub vegan chive cream cheese or plain vegan cream cheese + 1 tablespoon chives
½ tub vegan sour cream
1 12 ounce bag vegan pepper jack shreds
½ cup vegan bacon bits
2 cups frozen corn
2 teaspoon garlic salt
1 ½ teaspoon onion powder
1 tablespoon dried parsley
1 teaspoon dried dill
¼ teaspoon black pepper
green onion for topping
For Garlic Knots (Dough):
1 ½ cups warm water
1 ½ tablespoons sugar
2 ¼ teaspoons fast rising yeast
4+ cups flour
½ tablespoons salt
2 tablespoons olive oil (for brushing)
For Garlic Knots (Buttery Topping):
3 tablespoons vegan butter
1 tablespoons garlic salt
½ teaspoons oregano
½ teaspoons parsley
Mix everything together (except for green onion) in your Crockpot™ slow cooker. Turn your slow cooker on LOW for three hours.
Once done, give it another stir, top with green onions, and serve with garlic knots.
In a small bowl, combine the warm water, sugar, and yeast. Whisk together and let sit for about 10 minutes, until the yeast is dissolved and it starts to bubble. In the meantime, combine 4 cups of flour and salt in a large bowl. Mix together.
Add the activated yeast mixture to the flour mixture and mix to combine. You want a soft dough, however it should not be so sticky that it sticks to your finger if you touch it. Add more flour, as necessary, to ensure this doesn't happen. Knead the dough for about 10 minutes, then form into a ball.
Grease a large stainless steel bowl with 1 tbsp of olive oil and place the kneaded dough into the bowl. Toss the dough a couple of times so that it is completely covered in olive oil. Cover the bowl with a clean towel and set aside for one hour, until it doubles in size.
Once the dough has risen, preheat the oven to 400°F and line two baking sheets with parchment paper. Lightly dust a large surface with flour and place the dough on top. Using a rolling pin, gently roll out the dough into a rounded rectangular shape that is ~1 inch thick.
Cut the dough vertically, creating strips that are ~1 inch wide (should create about 12 strips of dough). Horizontally (and evenly), cut the dough two more times, creating about 36 small strips. Gently roll and stretch the dough until they are about 4-5 inches long and you can gently tie into a knot. Continue to knot each piece of dough and place on the lined baking sheets. Gently brush each knot with a bit of olive oil and place into the oven. Let cook for 12-16 minutes until they are cooked through and lightly browned on top.
Meanwhile, make the buttery topping. Mix together the melted butter, garlic salt and dried herbs in a small bowl and set aside. When the knots are done cooking, take out of the oven and brush with the buttery herb topping.
Transfer to a plate or platter and top with vegan parmesan cheese. Serve with Fiesta Dip.