dip ideas

i dont like mayo, sour cream, or cream cheese. does anyone have any dips that dont contain these things to use for pita chips? TIA

Re: dip ideas

Velvetta and Salsa. Yummy with Pita Chips :)

Re: dip ideas

I love hummus for pita chips.

Re: dip ideas

what about a bruschetta or spinach-artichoke dip?

Re: dip ideas

There is an amazing spinach artichoke dip on FoodTV.com (I actually got it from a poster here) that doesn't use cream cheese. It tastes exactly like the spinach dip at Houston's. It is really good. I have made it several times and serve it in a bread bowl.

Re: dip ideas

I recently made this for a bbq and it was a hit


Lemon Cilantro Eggplant DIp

Ingredients
-2 whole (1 lb each) eggplants, each halved lengthwise
-4 cloves garlic, unpeeled
-3 tablespoons tahini, sesame puree
-3 tablespoon(s) fresh lemon juice (about 1 whole lemon)
-salt
-1/4 cup loosely packed fresh cilantro or mint leaves, chopped
-toasted or grilled pita wedges
-carrot and cucumber sticks and red or yellow pepper slices

Directions
1. Preheat oven to 450 degrees F. Line a cookie sheet with foil (spray with pam). Place eggplant halves, skin sides up in foil lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45-50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle

2. When cool, scoop eggplants’ flesh into food processed w/ knife blade attached. Squeese out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.

Re: dip ideas

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

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2 plum tomatoes, chopped
2 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh cilantro
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.