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1
To make the dip, heat the olive oil over medium-low heat in a 4-quart soup pot.
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2
Add the onions and shallots, and saute until softened and clear, about 8 minutes.
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3
Add the salt, tomatoes, tomato juice, tomato paste, broth, bay leaf, basil, and thyme.
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4
Bring to a boil, lower to a simmer, and cook for 30 minutes.
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5
Mix the rice flour with the soymilk and the soy creamer.
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6
Whisk into the tomato mixture and simmer 5 minutes more.
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7
Remove the bay leaf.
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8
Puree the dip in 2 batches in a blender until smooth and creamy.
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9
At this point, taste the soup.
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10
If you think it needs to be sweeter, add the sugar, then season to taste with freshly ground pepper.
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11
To make the Pimento Cheese Bites, mix the cheese, mayonnaise, green onion, pimento, olives, salt, pepper, and red pepper sauce in a small bowl.
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12
Divide equally among 3 slices of the bread and top with the remaining bread slices.
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13
Heat a 10- or 12-inch non-stick saute pan over medium heat.
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14
Spray with the cooking spray.
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15
If you're not watching your fat grams, add a tablespoon of the nonhydrogenated soy spread to the pan.
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16
Cook the sandwiches on each side until browned and cheese has melted.
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17
Add more spray or soy spread as you go along.
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18
Cut into quarters and serve with the dip.
