Bob and I hosted our 2nd Annual Christmas Day open house again this year. It is amazing how many people are available on Christmas afternoon. We started at 3:30 and went on for hours. 35 people graced our home with their love, laughter, and warmth, creating such a special holiday.
Oh, and they also graced it with lovely and delicious vegan food. Last year, because we were hosting Christmas dinner for Bob’s family afterwards, I just did sweets and cider. This year, generous guests wanted to bring much more food and I didn’t turn them down on their gracious offers.
Our good friend, Juan Gelpi, loves my hot buffalo chickpea dip, so I made some in my never before used deluxe stainless steel Crock-Pot, and I will definitely do that again.
With some leftovers and a house guest for the week who we ended up taking out for most every finner, I didn’t want any spoilage and waste, so I decided to make Juan and his wife, Barbara, both excellent vegan cooks, a casserole out of the leftover dip.
Let’s just say that these two serious foodies gave it a big thumbs up. And I hope you do too. Honestly, there i nothing not to like about this intensely comforting and satisfying casserole.
1-20 ounce package white or sweet potato tater tots, baked according to package directions ( I used Alexia brand Sweet Potato Puffs)
1 tablespoon olive oil
1 1/2 cup celery, diced
3/4 + 1/4 cup cup sliced green onions
3 cups Vegan Cheesy Baked Buffalo Chickpea Dip, at room temperature
1/2 cup shredded vegan cheddar cheese or cheddar cheese blend
Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add celery and saute, stirring frequently, until softened. Add 3/4 cup green onions and continue sauteing a couple of minutes just until slightly wilted. Remove from heat.
In a large bowl, combine sauteed vegetables, baked tater tots, and dip. Spoon into a greased casserole dish, sprinkle with grated cheddar and remaining 1/4 cup green onions. Bake for 20 minutes or until bubbly and heated through.