Delicious, dairy-free dips for happy campers

cheese_dipWhen you’re camping, there’s nothing quite like cooking a meal in the great outdoors underneath an open sky and blanket of stars.

If you have dietary restrictions, such as lactose intolerance, however, it’s wise to “always be prepared” with dairy-free menu options that are as simple to make as they are satisfying to eat.

The following dairy-free dips can be prepared using every seasoned outdoor chef’s trusty cooking tool: heavy-duty aluminum foil. The tinfoil packages can be cooked over an open fire or camping stove using a pair of heat-resistant tongs to handle them.

Plus, these dips make for easy, no-fuss appetizers or snacks that require minimal preparation time and cleanup. For even happier campers, serve with tortilla chips, crackers or fresh-cut veggies!

Tex-Mex “cheese” dip

Spoon out a container of Herbs & Chives Tofutti Better Than Cream Cheese onto a double layer of aluminum foil. Top the dairy-free cream cheese with a quarter of a cup of refried beans, three-quarters of a cup of salsa, finely sliced scallions, and salt and pepper to taste.

Fold the tinfoil package so that the seams are tight and ingredients are well contained. Using heat-resistant tongs, place the package in the hot coals of a campfire or on a barbecue or outdoor stove. Cook for eight to 10 minutes, and then let cool. Before dishing out the dip, cut a slit into the package, shape the foil into a bowl, and serve!

Quick spinach and artichoke dip

For a variation on the recipe, combine French Onion or Garlic & Herb Tofutti Better Than Cream Cheese with half a cup of tinned artichoke hearts cut into small pieces.

Add a cup of fresh baby spinach, and season to taste with salt, pepper and red chili flakes. Cook using the same method as above. Serve with pumpernickel crackers or bread, and enjoy!