You might want to serve a dip that goes with vegetable crudités and chips that isn't one of the two perennials that you see everywhere (hot spinach-artichoke dip and/or Onion Soup Mix Dip). I have some trouble finding dip recipes because most of them are full of dairy products that I can't abide, but lately there are better dairy alternatives out there.
So I would definitely consider this spinach dip, which couldn't be better for you and will be as easy to pack up and carry to a potluck as it would be to use at home for your next get-together, such as an upcoming football party or even the Super Bowl.
SPINACH-SHALLOT DIP
Ingredients:
1 small organic shallot, peeled
1 5-ounce can water chestnuts, rinsed and drained
1/2 cup reduced-fat organic cream cheese or substitute
1/2 cup low-fat organic cottage cheese or substitute
1/4 cup nonfat plain organic yogurt or substitute
1 tablespoon organic lemon juice
1/2 teaspoon sea salt
Freshly ground white pepper to taste
6 ounces organic baby spinach
2 tablespoons chopped fresh chives
Pulse the shallot and water chestnuts in a food processor until they are coarsely chopped. Add the cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until they are combined. Add the spinach and chives and pulse until everything is incorporated.
Although this dip can be made dairy-free, it will still be filling and I wouldn't recommend it if you are serving a hearty dinner like chili con carne or a beef stew. You might spoil your guests' appetite and then they won't dive into dinner, so just keep that in mind.
If you live towards the north of Tucson, you are set to visit three stores that specialize in health products and include large organic sections: Basha's, Trader Joe's and the new Whole Foods at the River Plaza. You can find everything non-dairy at Whole Foods and I prefer to shop there because of that.
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