Allergy Friendly Veggie Dip

This dip works great for a group when you have allergies to cater to.

1 container sour cream, lite sour cream, or reduced cream (in NZ), about 8 oz. or 280 grams

1 package cream cheese or similar cheese, 8 ounces or 250 grams

1/4 teaspoon garlic powder (not garlic salt)

1/4 teaspoon salt

1/2 teaspoon chopped chives

1/4 teaspoon rubbed parsley

1/4 teaspoon paprika

1/4 cup cooked, chopped bacon (make sure it is gluten-free and also avoids other ingredients your group may be allergic to)

Mix. Chill until flavors blend. Serve.

Other options: For a smaller amount, leave out the cream cheese and halve the spices and bacon. Experiment with your own spices. Bacon isn’t necessary.

The key to making this friendly to allergy sufferers is to use simple ingredients rather than spice mixes or packets that often contain allergens. I make a veggie and cracker tray with regular crackers for the crowd, and a separate tray with allergy-friendly crackers and mark the tray. (For example: gluten-free, egg-free, soy-free, sugar-free.) That allows allergy sufferers to dip without worrying that the wrong crackers have been dipped in their dip.

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