I am looking for some dairy free dips.?

Question

Perhaps bean or seafood dips? No cheese, sour cream or any dairy products involved please.

Answer 1

I can think of quite a few, but here's my favorites:

TAPANADE: (TOP-a-nod)


cups Kalamata olives or other brine-cured black olives (about 16 ounces)
1/4 cup extra-virgin olive oil
1/4 cup packed fresh flat-leaf parsley leaves

In a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped. Tapanade may be made up to this point 3 days ahead and chilled in an airtight container.

HUMMUS: (hum-us)


4 garlic cloves
1 teaspoon salt
2 (1-pound 3-ounce) cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/2 cup water
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
Toasted pita thins

On a cutting board mince and mash the garlic to a paste with the salt. In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, puree the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.

Cannalini Bean Dip:

Crispy Shallots, recipe follows
10 large cloves garlic, unpeeled
1 (15-ounce can) garbanzo beans, drained and rinsed (1 1/2 cups)
1 (15-ounce can) white beans (cannellini), drained and rinsed (1 1/2 cups)
1/2 cup fresh lemon juice
2 teaspoons ground cumin, toasted*
2 to 3 tablespoons extra-virgin olive oil
1/4 cup minced fresh mint, basil, cilantro, or thyme
Kosher salt
Freshly ground coarse black pepper

Preheat oven to 300 degrees. Place garlic cloves on a baking sheet and roast for 15 to 20 minutes, until they begin to turn golden brown. Remove and let cool. Squeeze the cloves to press out the roasted garlic.
Combine the garlic, beans, lemon juice, and cumin in a food processor and puree until creamy. With motor running, slowly add the olive oil. Process to a smooth, thick puree. Add the fresh herb and pulse to leave some whole bits. Add salt and pepper to taste. Garnish with the shallots.
*To toast spices: Place spices in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat when the spices have become aromatic, 1 to 2 minutes. If the spices start to smoke, immediately dump them out of the pan onto a cool surface to halt the cooking. If there is any burned smell, you should discard them and start over.

CRISPY SHALLOTS:
1 cup vegetable oil
1/2 cup finely sliced shallots, 4 or 5

Heat the oil over medium-high heat in a small wok or heavy-bottomed saucepan to 360 degrees. Add the shallots and fry, turning frequently, until golden brown, 2 to 3 minutes. Remove from the oil with a strainer or slotted spoon and drain on paper towels. If made ahead, cool and store in an airtight container up to 3 days.
Yield: about 1 1/4 cups


Those are three of my favorites.....Enljoy!!!

Christopher

Answer 2

BAGNA CAUDA
Anchovy and Garlic Dip


Literally translated from Piedmontese dialect, it means "warm sauce". The ingredients suggest it is a country recipe, because all the ingredients are garden grown. Even the oil was probably produced on the farm. The exception is anchovies, which were widely used as a substitute for salt.

Sauté the crushed garlic and chopped anchovy fillets in the oil. Stir constantly until the anchovies disintegrate. Add butter and mix. Add pepper to taste. This sauce is served in a pot, for everyone to dip the vegetables in, or in individual terracotta bowls. The garlic's flavor becomes somewhat milder if you leave the cloves to soak in milk for a few hours or add a small amount of cream at the last minute. Bagna cauda must be placed on warmers, as it must simmer constantly. It is usually served with cardoons, fennel, peppers, celery and carrots, much like Pinzimonio

Answer 3

all seafood dips contain some kind of dairy.

try hummus (middle eastern style bean dip made of chickpeas, comes in tons of flavors), or plain old mexican bean dip. or, mix a good dijon mustard with some mayo and chopped herbs. or, try mayo mixed with fresh lemon zest and thinned with juice from the lemon, then mix in the herb of your choice - thyme or dill works well.

also, any mexican or tex-mex style salsa should be dairy free as well. check the chip bags first though, since many use dairy ingredients that may not be readily recognized.

Answer 4

Spinach Dip for Fresh Vegetables

INGREDIENTS:
1 10-ounce package frozen chopped spinach
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 cups mayonnaise
PREPARATION:
1. Thaw the spinach. Drain for several hours.
2. Mix spinach with other ingredients.
3. Chill to blend flavors.
4. Serve with fresh carrots, cauliflower, cucumbers, and other favorite vegetables.

Answer 5

Killer Smoked Salmon Dip

This is a fantastic and nearly fool-proof recipe (just don't fool around with the liquid smoke).

1 lb. salmon fillet
1/4 teaspoon nutmeg, freshly grated
1 dash ground thyme
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 cups mayonnaise
1/2 teaspoon concentrated hickory seasoning (such as Liquid Smoke®)
1/2 teaspoon salt
2 teaspoons finely chopped garlic (about 2 large cloves)

Pre-heat oven to 350ºF. Rinse fish in salted water, pat dry and transfer to baking pan. Lightly season fillet with nutmeg, thyme, salt and black pepper. Bake salmon for about 15 minutes (or just until done). Allow to cool 10 minutes (or refrigerate
overnight). Remove salmon skin and transfer filet to food processor. Add mayonnaise along with remaining ingredients. Process continuously until mixture is very smooth (about 60-90 seconds). Chill for 1-2 hours and serve.

Servings: 14
Difficulty: 2
Preparation: 10 minutes;
Total time: 30 minutes.

Entertaining: Great! Make it up to 3 days in advance.

Presentation: Place in contrasting color bowl with a garnish of Lox, capers and a sprig of dill or thyme. Serve with non-dairy crackers of choice (like Pepperidge Farm® Harvest Wheat).

Variations: Use any type of mayonnaise (but no "miracle" mayo please).

Fruit dip
Colourful and a fun way to serve fruit. Modify fruits depending upon what is in season. The dairy free custard is made using soya milk.

Makes: 4 servings
Preparation Time: 30 minutes

Ingredients
50g / 2oz each of Seedless white and black grapes
50g / 2oz each of Small strawberries, hulled, raspberries and blackberries
Custard
1 x 15ml tbsp Custard powder
1 x 15ml tbsp Sugar
300ml / ½ pt Soya milk
1 Individual pot dairy free soya fruit yogurt

Method
1. Thread alternate fruits onto cocktail sticks. (If worried about sharp ends snip off with secateurs to make blunt.)
2. Make custard dip. Mix custard powder with 2 tablespoons of the soya milk and sugar. Heat remaining soya milk in a jug in the microwave until simmering. Stir into custard paste. Return to the microwave and heat for 30 seconds - 1 minute until thickened stirring frequently. Combine with the fruit yogurt, cover and chill until required.
3. Place 2-3 fruit skewers with a small serving of custard dip in suitable packed lunch containers.

Dairy Free Black Bean Dip

Ingredients
2 cans black beans
1 cup dairy free mayonaise
1 cup medium salsa
2 teaspoons chili powder 1 teaspoon garlic powder
2 tablespoons olive oil or canola oil
couple dashes of salt
2 teaspoons cumin

Instructions
Blend the black beans tgo desired consistancy in food processer and then blend all the ingredients together. Refrigerate for at least 30 minutes.

White Bean Dip.



This puree can be served warm or hot with lamb or fish as well as a dip with crackers or Turkish bread.

Degree of difficulty: Low

You need:
2 x 400g tins of cannelloni beans, drained.
½ cup ground almonds
3 cloves garlic crushed.
1 tablespoon lemon juice
½ cup extra virgin olive oil
1 teaspoon chopped rosemary or oregano.
Salt and pepper.

Method:
Puree in food processor until creamy. Check for seasoning.

This recipe is dairy free, gluten Free and suitable for children.

Serving Suggestion: Pistachios can be used instead of almonds and cumin can replace the herbs.

Leftover Potential: This sauce will keep well in the fridge.

Answer 6

Humus. Roasted garlic is good with
peta

It's ground chickpeas with some other ingrediants. It is very yummy.

Here's more information about it: http://en.wikipedia.org/wiki/hummus

Answer 7

Salsa's are good- can use fruits like mangoes or make traditional salsa.