How to make Dairy & Gluten Free Dips

Baby Spinach Dairy & Gluten Free Dip

Dairy & Gluten Free,  Baby Spinach and Basil Dip

A few years ago I was diagnosed as Lactose & Gluten intolerant; the joys of hitting middle age I guess! No big deal right? I mean there is a whole range of Lactose Free products out there; cheese, milk, yogurt, cream. The list of Gluten free options is enormous, granted, with most of them, the packaging probably tastes better! Going out to Restaurants, I found if I rang ahead, most are more than happy to find something special for me, or a lot of restaurants have various GF and DF options on the menu.

What I found really hard was when we went to parties, family BBQ’s, get together’s with friends that it became increasingly difficult, either people forgot or could not figure out what to serve. So I started to experiment with various foods for myself. Quick and easy I could prepare at home and take out with me. Dips are such a yummy dish at parties, but I could never indulge, as they are full of cream and other items and served with Gluten Products I could not eat. After a bit of trial and error, and some research on the internet I found a product called Tofutti, it’s a silken Tofu. You can use it instead of cream cheese for ANYTHING! This dip, is one I make regularly; in fact it has become a favorite with family and friends and I am asked to make it all the time, they are not even put off by the thought of Tofu anymore!!

So here is my Instructional Blog to make my Dairy & Gluten Free Baby Spinach & Basil Dip.

How to Make Dip (2 of 4)

How to Make Dip (1 of 4)

  • Tofutti (silken tofu) – 1 tub
  • Baby Spinach – 2 handfuls or 120g bag (washed)
  • Basil paste – 2 tablespoons
  • Sliced Roasted Capsicum – 1/2 cup
  • Garlic – 1 or 2 cloves (Optional Extra – not shown)
  • Olive Oil – just a drizzle
  • Salt & Black Pepper to taste
  • Blender
  • Vegie Chips to serve

Put the entire tub of Tofutti in blender, add in other ingredients and wiz through the blender. You can leave out Garlic, Salt and Pepper if you prefer. You can alter the list of ingredients to suit your own taste, some people prefer less Basil, or More Capsicum. Once happy with desired taste, serve on a platter with Vegie Chips or Flat Bread (GF). This dip can be store in the fridge in a sealed container for several days. The flavors are actually more enhanced the next day, so you can pre-make the dip the night before a party or event.

Don’t be afraid to experiment, you can use Corn Relish, Avocado and Lemon Juice, Baby Beetroot or Sun Dried Tomato and Basil, these a just a few of the family favorites. They are great served with Gluten Free rice crackers or Vegie chips, (or Turkish or Flat Bread from the rest of the family). Please remember  do not cross contaminate with Gluten products………serve in two bowls if concerned and put a little placed card with ‘Gluten Free’ on the plate.

I have actually found that if you replace normal cream cheese with Tofutti you can make practically anything! Cheesecake, Trifle,  please note that when I make Cheesecake and Trifle I use Lactose Free cream (Which you cannot whip by the way) so they are Lactose Free, but not dairy free! Ask me for the recipe if you are interested. Or feel free to send me one of yours!!

How to Make Dip (4 of 4)

Enjoy – Julz