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Party Dips that are vegetarian, dairy-free, gluten-free and low particulate. I don't ask for much.

I host a regular gaming event at my house, and the combination of my friends results in some unique dietary requirements.

One friend is recently diagnosed Celiac, so, she's gluten-free, but also, for the time being, aiming for a low particulate diet (so, no corn, for example). She is also lactose intolerant so dairy is out.

Other friends are vegetarians so bacon as a flavoring and crab dips are out.

Guacamole would probably be an acceptable choice under the circumstances, except that I avoid avocado for my own reasons.

I made this recently without knowing about the low particle limitation:
http://seasonalontariofood.blogspot.c... But I'm assuming that the raw zucchini was not an acceptable choice.

I was also thinking of trying this: http://healthyblenderrecipes.com/reci... but I'd assume that the raw edamame was likewise not really okay. Not sure about coconut, either, for that matter.

I'm assuming there must be dips out there that are maybe based on silken tofu or the like that could fit? Or using a soy-based substitute for the sour cream / yogurt / etc.

I'd prefer not to make more than one dip because there aren't that many people at these events, so more than a single recipe of a single dip isn't likely to be eaten.

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  1. Barbara Tropp's strange flavoured eggplant is delicious. It was very popular in the 80 and 90's and everyone loves it.

    6 Replies
    1. re: Gloriaa

      I googled that and that sounds interesting (though most sites suggest serving it on garlic toast, which obviously is not going to happen). I am under the impression that soy sauce isn't gluten free, though -- would I have to look for special soy sauce? Is there gluten-free soy sauce?

      1. re: Jacquilynne

        San-J makes an organic gluten- and wheat-free tamari. Depending on where you live, they might have it at Whole Foods.

        1. re: ninrn

          I would suggest serving it with veg(endive spears, carrots, celery...) or gluten free crackers, potato chips.

          1. re: Gloriaa

            Fortunately she likes and can eat rice crisps, so I buy those for her to dip. Then I usually get pita chips for the gluten-consuming crowd.

            1. re: Jacquilynne

              You should have a separate bowl for your friend with Celiac Disease. If the pita chips are dipped into the bowl, they will contaminate the dip for her. I used to do this for myself when family came over then decided to buy gluten free chips for everyone. I like Food Should Taste Good multigrain chips and they are certified gluten free.

              1. re: DianeCGW

                Don't worry, there's no communal dipping. The dip is in a bowl in a buffet arrangement with the other food and is served by spoon. People have their own plates of food to bring back to the gaming table.

    2. I wonder if roasted red bell peppers would blend up with some silken tofu and soy mayo? Maybe with chickpeas?
      There's also just whipping up a dip from a can of cannelini beans, evoo, rosemary.

      I don't have much experience with the vegan dairy-type products.

      1. I make baba ganoush in a blender frequently, so that it has a very silky texture - it's quite nice as a thick spread, but you could certainly thin it with a little water to a more liquid consistency. Just tahini, eggplant, garlic, lemon, cumin and salt - I think that fits your requirements?

        Along the same lines, I made a Rick Bayless recipe that had a tomatillio-tahini sauce, and I ate the leftovers as a dip - it was basically baba ganoush with roasted tomatillos instead of eggplant. It definitely got me thinking about using tahini with other vegetables to make dips/sauces - I think it would work well with roasted red peppers, for instance. It gives you the impression of creaminess without dairy (or soy).

        2 Replies
        1. re: biondanonima

          Using this as an idea springboard, a tahini-peanut butter dip?

          Maybe use a dash (teeny) of ground cumin in lieu of the seed? The falafel (and dip) are gluten free.

          http://ilovepeanutbutter.com/recipes/...

          1. re: biondanonima

            you'd need to sieve the seeds out of the eggplant though.

            roasted red peppers or roasted carrots can be pureed in the food pro with olive oil and herbs/spices to desired dip consistency. colorful and vegan. i like cumin with the peppers and ginger or cardamom with the carrot.

            you can also use coconut oil and even a splash of unsweetened coconut milk, with some citrus zest, with the carrots.

            i do not cook or consume soy of any kind.

          2. You must really like your friends. Or they are easy marks. :-)

            A friend also has the no particulate stipulation. No seeds of any type, no coarse ground spice, lots of fiber. Looks to me like a lot of salsa styled dips of various types. Citrus, tomato, pureed veggies.

            You are a most gracious host. I hope your friends appreciate it.

            1. Here are a few ideas:

              Red pepper and walnut dip (a lot of recipes call for some sort of bread as a thickener, but you could either leave it out or use gluten-free breadcrumbs). Here's one: http://www.marthastewart.com/345554/r...

              Spicy bean dip. No recipe, really: I just take a can of drained white beans, then add garlic and a little chili powder to taste.

              1 Reply
              1. re: susan1353

                It needs to be low particulate....
                One could puree the beans, I'd stay away from nuts.

              2. I have to admit that low particulate is new to me.

                Bean dip?

                7 Replies
                1. re: chileheadmike

                  Me as well - I don't even know if nut butters/tahini are smooth enough to qualify!

                  1. re: biondanonima

                    I'm not really sure, either -- the best info I could google on low particulate diets said canned beans are okayish, dried beans are not and that in general, vegetables should be cooked, cooked, cooked.

                    I like the idea of a bean dip, though the only one I have made in the past had whitefish in it, which would not go with our vegetarian. It shouldn't be hard to find a vegetarian bean dip recipe, however. In fact, I kind of think there might be one in the right sidebar of the page as I'm typing this.

                    1. re: Jacquilynne

                      I have made a hummus like dip, just puree a can of white beans, I like cannelini, and add some flavor. It makes a smooth dip.

                      1. re: Jacquilynne

                        I recently had a mushroom and white bean dip, (served with breakfast radishes, but I'm sure you can use the rice crisps instead). Really good, and flavorful.

                        1. re: kathryn

                          mushrooms are to be avoided according to a low particulate site I was reading, not sure why, but that stuck out.

                        2. re: Jacquilynne

                          Well, there goes my raw veggie suggestion. I believe nut butters are often off this plan, too.

                          1. re: Jacquilynne

                            the skins on the beans may be problematic, so better to just avoid them. unless you feel fiddly and want to peel garnanzos. ;) i'd go mad.

                      2. I did a google search for silken tofu dip recipes, and found many that could fit. SO, yes, it is used as a dip base.

                        1. Would a Veganaise based dip work? It is vegetarian and gluten and dairy-free. You can search for some recipes -- maybe with herbs, roasted garlic, caramelized onions.

                          1. Process a can of white beans, drained, with 2 T. red wine vinegar and 2 T. EVOO. Stir in a handful each of chopped basil and olives. Taste for seasoning. Chill for an hour or two.

                            1. I instantly think of hummus.... I have made various cashew based dips before that have always been popular, an assortment here (be sure to use raw unsalted nuts)
                              http://www.yummly.com/recipes/vegan-c...

                              Or i would suggest a simple fresh pico de gallo

                              1. If a pureed-smooth bean dip would be okay, there's this CH member recipe that's gotten a lot of love over the years: http://www.chow.com/recipes/24426-ghg... It calls for 2 tablespoons of sour cream, but I'm sure you could leave it out, or sub mayo, to avoid using dairy.

                                1. I'm guessing that raw zucchini with the seeds removed would be fine.

                                  Same with tzatziki minus the cucumber seeds.

                                  I often ring a plate of hummos or baba ghanouj with cuke slices (English cuke) or bias cut carrot slices and other veggies instead of crackers. Those along side rice or veggie crisps could work.

                                  1. I decided on a bean dip for this week's game night -- I used canned beans, which I think are okay for the low particulate thing, and then let them get up close and personal with the liquify setting on my blender, so hopefully that departiculated them sufficiently.

                                    I added some garlic and chipotle en adobo and lime juice and olive oil. I also bought some tofutti sour cream in case it needed some dairy, but it seemed pretty good without it, and the tofutti sour cream weirded me out anyway. I am deeply suspicious of anything that comes out of a refrigerator case but has a best before date that's almost a year from now.

                                    I tasted it before I threw it in the fridge and it seemed okay. I'll try it again tomorrow and see if it feels like it needs anything else flavor-wise.