HOME > Chowhound > Home Cooking >

Discussion

Non-cheese or cream cheese based dip

  • 12
  • Share

I need to make some for a friend's party...he is intolerant of lactose, not the other way around, so the usual cream or sour cream based things are out.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Oh gosh, I have a good one but I'm struggling to think of where the recipe is. It's basically almonds buzzed with roasted red peppers. It's really good on veggies or on bread. If I find the recipe I can post it if you want. You could also just do an ayvar (not sure on spelling?) which is just finely minced roasted red peppers. And how about hummus?

    1. pureed roasted peppers,eggplant,garlic,olive oil

      pureed roasted peppers,walnuts,olive oil, pomegranate molasses

      1. Mushroom pate.

        1. Hummos or bean dip

          Salsa

          Guacamole

          1. roasted tomatoes and garlic.

            1. What about a chili dip? It'll be great with some corn chips....Other than hummus, also try tahini or babaganoush.

              1. Hummus or baba ganouj (eggplant caviar). Both have the same ingredients but just differ in the starring role. Both made in a processor. In one it's eggplant, roasted (400) until it implodes - then the flesh scooped onto a processor. In hummus it's chick peas/garbanzos, best when boiled (smoother), but OK if you use canned.
                The ingredients you add to achieve the "dip" consistency of your choice: lemon juice, garlic, tahini, olive oil, salt.
                Honestly, you don't even need a real recipe. Just start conservatively, process, then taste and adjust for taste and desired consistency.
                Super easy, super delicious - healthy even.
                Nice served with pita bread cut into triangles and crudites.

                1. i make a nice non-dairy dip:
                  sautee chopped shallot in o.oil, add a chopped zuchini, S&P, and cook over medium until flesh beigns to break down. Add a can of white beans, some chopped rosemary, and about 1/2 cup broth or water. simmer until all ingredients are soft and integrated. Puree with a soup blender (if you don't have one, you can mash it with a potato masher) and add a squeeze of lemon. serve at room temp. with sliced french bread.
                  i'd also suggest making an olive tapenade.

                  1. This is insanely easy and non-dairy and surprisingly good:
                    1 package frozen chopped spinach--thawed and drained (as well as you can drain it
                    1 scant cup mayo
                    1 - 2 tbsp minced onion
                    dash garlic powder

                    you could also add curry powder or other spices.

                    1. You could also do a white bean bruschetta...

                      1. White bean puree with loads of garlic and carmelized onions, maybe some rosemary if you like the flavor.

                        There's also a spinach and chickpea recipe from Marcella Hazan, I believe, which she attributes to the Italian Jewish community. I take her recipe one step further and coarsely puree the whole mess and serve with pita or crackers. It's pretty much like hummus but no tehina, more lemon, quite a bit of olive oil, and lots of spinach. Very tasty slightly warm or room temp.

                        1. These sound great! Now, how will I choose?? I want to get away from hummus. I've made gallons of hummus. The white bean dip sounds like a tasty variation. And I was already planning something with olives - warm, crushed olives with thyme, orange zest and garlic.