“Dips, you can’t have a party without dips! Make sure you have Dairy-Free dips on your food blog!” —-Advice from a friend in the first few weeks of blogging.
Well, since moms know best, I’m taking my mom friend’s advice and giving you 3 Dairy-Free Dips to enjoy!
We’re Talking Dairy-Free
Ranch Dip. Cheese Dip. & Garlic Dill Dip
Not only will our dips be dairy-free, they’ll be made without gluten, grain, soy, corn, almond, cashew, sesame, or peanut!
We are talking 3 dairy-free dips for your crackers, veggies, and chips!
Amazing! Right?
Let’s Break A Recipe!
DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS, MEANING I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU.
After being Dairy-Free for 10 years, it was time to bring dips back into our lives without all the drama dairy brings!
I’m delighted to share these three delicious dips with you! A cheese dip, a ranch dip, and a simple dill and garlic dip!! You won’t be able to tell they’re dairy-free…and if you have to have thirds to make sure, I won’t blame you at all!!!
How Can You Possibly Make These Delicious Dips Without Dairy?
Because This Is Break A Recipe And That’s What We Do Here!
We Make Indulgent Grain-Free Foods Without Gluten, Soy, Corn, Almond, Sesame, Cashew, or Peanut!
Welcome To Break A Recipe
Thank you for stopping by to check out these Indulgent Dairy-Free Dips!
My name is Nina, I’m a food nerd who cooks without gluten, grain, dairy, egg, soy, corn, almond, sesame, or peanut.
Whenever I tell someone this, they ask, What’s left to cook with?
I answer, Unicorn Farts, of course!
They laugh and then we talk about how I use simple ingredients to replicate the flavor and texture of indulgent foods without gluten, grain, dairy, egg, soy, corn, almond, sesame, cashew, or peanuts.
That’s kind of my thing, using alternative, allergen friendly ingredients, and creating recipes. As the name of my blog implies, I break things in the kitchen. I would love it if you would come behind the scenes with me every week and let me tell you more about it in my newsletter. You can subscribe by clicking here. I’m a food nerd and I love having foodie friends!
Now Let’s Get Back To Our Dips!
We are going to be using a lot of Coconut milk! I love the full fat coconut milk in the can.
We’ll also use some refrigerated coconut milk and some vegan butter.
The two most important ingredients we’ll use are Nutritional Yeast and Chickpea Protein. These two ingredients will set our dips apart from any other Vegan Dips you’ve ever enjoyed.
They’ll be enjoyed by Vegans, Non-Vegans, and anyone who loves a good App!
Dairy- Free Herbed Cheese Spread!
Use 2 Tablespoons of Dill Seasonings, 1/2 teaspoon salt, and 1 clove of garlic.
You’ll have a dip that even the dairy-lovers will enjoy!
Indulgent Dairy-Free Ranch Dip
This Indulgent Ranch Dip Starts with my Dairy Free Sour Cream Recipe. Click here for it.
Add 2 Tablespoons of Ranch Seasoning.
The dip is best when allowed to chill for 30 minutes or more so that the full flavors of the seasonings infuse into the Sour Cream.
Dairy-Free Cheese Sauce!
The recipe for this sauce includes a Make Ahead Cheese powder which is amazing! I’ve used it my meat loaf a time or two! Click here for the recipe!
I made some pasta and use this cheese sauce for a quick mac’n cheese!
Let’s Look At The Ingredients Used In These Amazing Dairy-Free Dips!
Canned Coconut Milk— Canned Full Fat Organic coconut milk is a gift to those of us with Dairy Allergies! Both the Sour Cream for the Ranch Dip and the Cheese Base for the Dill Dip use Canned Coconut Milk.
Coconut milk —
I like using the coconut milk in the carton when a recipe calls for “milk”. My favorite brand is So Delicious. Coconut is my duct tape, I can make almost anything with it. Any time a recipe calls for “milk” this is what I use. When a recipe calls for whole milk, I’ll use the full fat coconut milk in the can, and when a recipe calls for cream, I’ll go with canned coconut cream.
Chickpea Flour—
Oh marvelous chickpea flour, it has so many uses. In this recipe it adds protein to our grain-free flour blend, and it takes the place of egg. Most doctors encourage their patients to consume more legumes if it is safe to do so. Baking with chickpea flour is a great way to do this!
Salt—
Known for brining out flavors, salt is an essential nutrient we need in moderation. If you are concerned about salt intake, take the salt shaker off the table, and salt your recipes in the kitchen.
Baking Soda—
What would a kitchen be without baking soda? Make sure to have a separate box or jar for the fridge and another for baking. We use baking soda to give the “lift” an egg would give these little loaves.
Cream of Tartar—
Another leavening agent, this recipe uses cream of tartar to in combination with baking soda and chickpea flour to replicate eggs.
Chickpea Protein—
The secret to getting the coconut milk to bulk up and act more like cheese is Chickpea Protein! It is flavorless and adds substance to our coconut milk, giving it the look and texture of dairy! Isn’t that amazing what a little protein can do?
Nutritional Yeast!!—
packed with nutrients, nutritional yeast gives a cheesy flavor to our cheese sauce and a slight hint of cheese to our Garlic Dill Dip.
Fresh Garlic—
When we crush garlic, we release allicin, a compound made by combining two chemicals (Alliin and allinaise). This creates the pungent flavor we associate with garlic. If we roast the garlic, it will have mild flavor because allicin would not be created. Isn’t it amazing to know that the technique we use changes our food chemically?
Xanthan Gum—
The closest I’ll ever get to baking with unicorn farts, xanthan gum makes the magic happen! It thickens, it emulsifies, it foams. It creates structure and allows the CO2 pockets created by the yeast to remain after the yeast is removed from the oven. The most frequently asked question about xanthan gum is—“Does it contain: dairy, soy, wheat, or corn?” These are the most common ingredients uses in creating xanthan gum. So people are right to ask. But I have found Authentic Foods Xanthan Gum, a brand that is free of all these allergens! It’s made from cabbage. I haven’t had anyone tell me they dislike it. It’s high quality, allergen friendly, and it gets the job done!
FAQ
How long do the dips keep…
I’ve lost a dip in the back of the fridge for a week and found it to still be good. Use your judgement. When in doubt, throw it out!
Can I use chickpea flour in place of the chickpea protein?
If you use chickpea flour, you’ll get the flavor of chickpea in your dip. The chickpea protein is flavorless and when combined with the coconut milk and xanthan gum, gives the dips the flavor and texture of dairy based dips! If you’d prefer to use sunflower protein in its place you can. Hemp protein will give you a brown dip with a flavor that’s more nutty than cheese…best to avoid hemp protein in this recipe.
Can I make the cheese sauce without nutritional yeast?
I am all about Breaking Recipes! Nutritional Yeast gives the cheese sauce its cheesy flavor. So you’ll have a sauce, not a cheese sauce, if you Break The Recipe and make it without the Nutritional Yeast, add some herbs to give it flavor.
Before You Go…
Thank you for reading, for trying these recipes, and for trying recipes made with unique ingredients!
You’ll find they’re easy to make, and your body will feel much better after eating when compared to dairy-based dips. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!