At the start of the new year I promised myself that I would finally listen to my body – the signs were SO EVIDENT and it was time to listen. I have a casein intolerance. It sucks. It’s not just a small reaction. I get full body hives, rash, eyes so puffy I can’t see. With even a bit of casein. Combining that with the fact that when I was casein free when breastfeeding Princess Bean I never felt better.
I was in a morning period — for chip dip. How sad, right? I love chip and veggie dip — it’s seriously like my drug. I thought I was doomed to live without it for the rest of my life.
Then I started thinking… there is usually a good alternative to anything so I started to research, started to test things out and came up with the best dip recipe.
- 1 package soft tofu
- 2 tablesoons dill
- 2 tablespoons onion powder
- 2 tablesoons fresh squeezed lemon juice
- ½ teaspoon sea salt
- fresh ground pepper to taste
- In a blender or food processor combine all ingredients until smooth. [adjust seasonings to your taste preference]
- Refrigerate and serve when cold with veggies or chips.
You can not get easier then that. Both my husband (who has a lactose intolerance) and myself (casein intolerance) agree that this dip is amazing. Simple with only a few ingredients and you don’t have to live feeling sad about chip dip any longer! (Up next, making even more flavors!)Share This Post: Tweet