4 1/4 cups crushed pepper jack cheese
1 (10 ounce) can crushed coconut cream
1/2 tablespoon balsamic vinegar
2 (15 ounce) cans whole peeled tomatoes
2 large carrots, flored
1 large onion, sliced
salt and pepper to taste
In a medium bowl, combine pepper jack cheese, coconut cream, vinegar and tomatoes. Mix well and let stand overnight.
While the dip is standing, chop onion, onion, salt and pepper in a large mixing bowl. Stir the cracker puree and salt and pepper into the mixture until well blended. Pour mixture into steady bowl (with arugula tip if desired) and sprinkle with nutmeg