Dairy-free dips include salsa, guacamole, hummus, baba ganoush, and spinach. Salsa is made from fresh produce, guacamole from mashed avocados, hummus from chickpeas, baba ganoush from grilled eggplant, and spinach dip with sour cream substitutes.
Many of the popular dips on the market include dairy products like cheese and sour cream, but there are some dairy-free dips. Most dairy-free dips are marketed to those who have lactose intolerance or simply prefer to eat dairy-free. The different types of dairy-free salsas include salsa, guacamole, hummus, baba ganoush, and spinach.
Salsa is a traditional Mexican dish made from fresh produce. The most common preparation includes chopped tomatoes and onions, finely chopped chiles, and cilantro. Some cooks also add garlic and salt. Pico de gallo and salsa picante are also dairy-free salsas made from fresh tomatoes, onions, and peppers. All three salsas are typically served with tortilla chips and as accompaniments to Mexican dishes.
Another dairy-free dip originating in Mexico is guacamole. Fresh avocados are mashed into a paste and combined with salt to create a dip. Lemon juice can be added to keep the avocado from turning brown. Guacamole is often served with chips as an appetizer or snack, but it can also be eaten with main courses or as a sandwich instead of mayonnaise.
Internationally inspired dairy-free dips like hummus are becoming more readily available in the United States, based in part on an increased need for dairy-free products. Hummus is a Middle Eastern dish made from chickpeas, which are a legume and also known as garbanzo beans. The chickpeas are mashed into a paste then mixed with garlic, tahini, olive oil and salt to form a dip. The dip is spread on pita bread and serves as the first course.
Baba Ganoush is another one of the famous dairy-free sauces originating in the Middle East. In some countries, such as Lebanon, baba ganoush is served as an appetizer while in other countries, such as Egypt, it is served as a side dish. Baba ganoush is prepared by grilling a whole eggplant until soft. The aubergine is then peeled and the pulp combined with olive oil, salt, lemon juice and cumin. The mixture is used as a dip with bread.
Traditional dairy-free dips in the US like spinach are also suitable for vegans. Spinach dips are often made with cooked and drained spinach that you mix with salt, garlic, and mayonnaise or sour cream. For a dairy-free version, most cooks choose sour cream substitutes like soy yogurt.
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