Are you looking for a cheezy dairy + gluten free dip? Let me tell you, this one is a crowd pleaser. My husband and I don’t eat dairy, so usually that means when we go to a party, we don’t get to indulge in the yummiest part…the dips! I decided to bring a recipe I knew we both could eat and quite frankly, I wasn’t sure how it was going to taste. I was more than happy with how ‘authentic’ it looked at tasted. This recipe will be made several times this summer.
Ingredient List
- 2 containers of dairy free cream cheese (Tofutti is the best)
- 1 container of dairy free sour cream
- 2 teaspoons garlic powder
- 1 teaspoon of onion powder
- Small bag of real bacon bites
- 2-3 jalapeno’s depending on how much heat you like – make sure to take out all seeds + chop into small pieces
- 1/4 cup Nutritional Yeast
- Dairy Free melted butter – about four tablespoons
- Parsley
- Assorted crackers
Directions
Take out your cream cheese and let it sit out for up to an hour to soften. Preheat oven to 375 degrees. Mix the first five ingredients together. I use a blender and mix until it’s smooth. Add the chopped jalapenos, mix, and then add to a small glass pan (8×8). Put the nutritional yeast into a bowl and add the melted butter. Pour over mix. Add more bacon bits to top, as well as the chopped parsley (fresh is best). Bake for about approximately 15 minutes.
Dig in
Look at how cheesy (but, it’s cheezy) it looks! No one would ever guess that it’s a dairy + gluten free dip. I served it at a party and didn’t tell anyone. It went like hotcakes!
*NOTE: You can also add gluten free bread crumbs to the topping, but I skipped that. You can also use a can of diced jalapeno’s if you don’t have fresh on hand.
Finally, play with the amount of jalapeno you add. Remember jalapeno can disrupt the gut if you eat too much.
Find more of our delicious dip recipes on the blog by clicking here.
