Garlic Artichoke Dip Trial: Dairy-free, Gluten-free, Nut-free
This week, my husband requested that I make a garlic artichoke dip. As I was re-reading the recipe that I’ve made before (and thoroughly enjoyed), from Our Best Bites, I wondered how it would turn out if I made it dairy-free. That was possible, now that Joseph can have soy. So, I decided to try making both versions, and see how the dairy-free version stacked up.
I used Tofutti’s dairy-free cream cheese 1:1 for regular cream cheese, and mozzerella Daiya cheese 1:1 for the parmesan cheese. Everything else stayed the same (except I halved the recipe).
This recipe isn’t hard, though it can be time consuming (especially when you’re making a dairy-full batch at the same time). Chop the artichoke hearts and mince the garlic. Then combine all ingredients in a large bowl until well mixed. Spoon into baking containers.
These loaf pans only were filled 1/2″ thick. I wanted to split it, since I didn’t think Joseph could eat all the dip himself. So, I prepared one pan for a friend who’s had to give up dairy for her breastfeeding infant.
Bake at 350 degrees Fahrenheit, for 20-30 minutes. The original recipe says to bake until the dip is browned and bubbly. I put this dip in at the same time as the dairy-full dip. While the dairy-full dip browned, the dairy-free dip did not very well.
Serve warm with tortilla chips.
Garlic Artichoke Dip
Adapted from Our Best Bites
Dairy-free, gluten-free, nut-free
- 8 oz Tofutti Better Than Cream Cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup Daiya mozzarella style shreds
- 1 7.5 ounce jar marinated artichoke hearts, drained and chopped
- 3-4 cloves garlic, minced
In a large bowl, combine all ingredients until well mixed. Spoon into desired baking dishes (a double recipe will fill a 9″ pie plate). Bake at 350 degrees Fahrenheit for 20-30 minutes, or until it’s bubbly on top. Serve warm with chips
Makes 5-6 servings
What I Thought
My husband only ate the dairy-full dip, and my daughter refused to touch either. Joseph quite liked dipping his chips in his dip. When I tried some, I was surprised to find the taste extremely close to the dairy-full dip, thanks to the marinated artichoke hearts and garlic. It was also nice and creamy. I’d do this again.