IC-Friendly Spinach Dip Recipe (No Mayo)

This recipe is designed to be gentler for those with Interstitial Cystitis (IC), avoiding common triggers like mayonnaise and limiting acidic ingredients. Customize this recipe to fit your specific sensitivities and enjoy! From Google AI.

IC-Friendly Spinach Dip Recipe (No Mayo)


Ingredients:

8 ounces frozen spinach, defrosted and drained
4 ounces softened cream cheese
2 cups plain Greek yogurt (if tolerated)
1 1/2 teaspoons sea salt (if tolerated)
1 teaspoon onion powder (use with caution, as onions can be a trigger for some)
1 teaspoon garlic powder
1/2 teaspoon dried parsley
8-ounce can drained and diced water chestnuts


Directions:

1. Defrost and drain the spinach, squeezing out excess liquid (I place the spinach in the cheesecloth or
towel, gather the edges, and twist tightly to squeeze out the water). Chop if desired.

2. Beat cream cheese until smooth, then mix in Greek yogurt, salt, onion and garlic powder (if using), and parsley.

3. Stir in the chopped spinach and water chestnuts.

4. Refrigerate for at least 30 minutes to allow flavors to meld.

5. Serve with IC-friendly accompaniments like crackers, bread, or vegetables.

Million Dollar Dip

I have no idea why this is called Million Dollar Dip but it sure does taste like a million bucks! This is the perfect appetizer to bring to your next get together! It’s creamy, cheesy, and packed full of flavor. Plus, it’s so easy to make that it’ll be ready in no time! Serve this dip with crackers, chips, or even a fresh vegetable tray and I can guarantee, it will not last long! From thecountrycook.net .

Million Dollar Dip (this has been adapted to be IC friendly)


Ingredients:

8 ounce block cream cheese, softened to room temperature
1 ¼ cups sour cream (if tolerated)
2 cups mild shredded cheddar cheese
¾ cup real bacon bits or real bacon or use diced ham (all without problem ingredients)
4 green onions, thinly sliced (if tolerated)
1 teaspoon garlic powder


Directions:

1. Whip the 8 ounce block cream cheese, softened to room temperature and 1 1/4 cups sour cream together in a large bowl with an electric hand mixer.

2. Add 2 cups shredded cheddar cheese, 3/4 cup real bacon bits, 4 green onions, thinly sliced and 1 teaspoon garlic powder. Whip until combined.

3. Serve immediately or chill before serving with crackers or chips that are without problem ingredients.



FREQUENTLY ASKED QUESTIONS

What should I serve with this dip?
My favorite way to serve it is with a side of crackers or chips but it’s also delicious with tortilla chips (all without problem ingredients), or even veggies.

Can I make this ahead of time?
This dip is perfect to prepare ahead of time, and it only gets better with time. Alternatively, you can serve it straight away. However, if you choose to make it in advance and store it in the fridge, the consistency will firm up slightly. Just don’t forget to give it a stir before serving.

What other cheese can I use?
For a bit of variety in your cheese selection, try adding mozzarella or another cheese that you can tolerate.

What else can I add in?
I haven’t tried it, but I have heard that slivered almonds are tasty and you could try a teaspoon of dried ranch seasoning (McCormick Just Five Homestyle Ranch Dip, Dressing & Seasoning Mix if tolerated) to mix it up.

How to store Million Dollar Dip?
Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.

Garlic Dipping Oil

Garlic Dipping Oil for bread is a classic combination of lovely dried herbs, fresh garlic, and flavorful olive oil to dip crusty bread in for an easy appetizer. Just as good as any restaurant! From lifecurrentsblog.com.

Garlic Dipping Oil


Ingredients:

1 garlic clove peeled
¼ cup good quality extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
1/8 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper (if tolerated)


Directions:

1. Moisten the garlic grater with a little cold water. Hold the grater with one hand, and with the other hand, hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your fingers. Discard the root end of the garlic.

2. Add the oil to the garlic in the dish, and mix in the remaining ingredients.

3. Dip crusty bread of your choice into the dipping oil.

Creamy Herb Pesto Dip

A wonderful blend of herbs and pesto, make this creamy herb pesto dip pretty versatile. You can even served it in tossed pasta! Superb! From dailydishrecipes.com.

Creamy Herb Pesto Dip


Ingredients:

1 cup sour cream (if tolerated)
½ cup Basil Pesto (without problem ingredients) or more for flavor
¼ teaspoon garlic powder
3 Tablespoons parsley finely chopped
3 Tablespoons grated Parmesan cheese (if tolerated)


Directions:

1. In a blender, mix all ingredients together until smooth.

2. For best results, refrigerate at least 2-3 hours before serving, however can be served immediately. Serve hot or cold.

Fresh Basil Pesto

Homemade pesto is one of the best ways to enjoy a bounty of fresh basil. It's great on pasta, baked potatoes, pizza, or bread. Make it in just 15 minutes! From simplyrecipes.com.

Fresh Basil Pesto


Ingredients:

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan cheese (about 2 ounces), if tolerated
1/2 cup extra virgin olive oil
1/3 cup pine nuts (if tolerated), (you can sub chopped walnuts)
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste (if tolerated)


Directions:

1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

2. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.

4. Add salt and freshly ground black pepper to taste.

5. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.


NOTE: Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap, making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto sauce will stay greener longer that way.

Crispy Focaccia Breadsticks With Garlic Herb Oil

Today we are introducing everyone’s favorite Focaccia Bread recipe. Seriously, it’s everyone's favorite. Long thin crispy focaccia sticks with a slight chew and perfectly crunchy bottom. Baked in only 5 minutes flat, this focaccia is fast in the oven, easy, and frankly, quite dreamy. You DO need to prepare in advance, as the dough gets it's complex flavor from sitting overnight in the refrigerator- but trust me, it is SO worth it! Hot from the oven, we’ll brush this crispy flatbread with an aromatic mix of toasted garlic, olive oil, and fresh herbs. Ready to make it?! From foodtalkdaily.com.

Crispy Focaccia Breadsticks


Yield: 15 breadsticks

Ingredients:

Focaccia Dough
3 cups flour(all purpose flour or bread flour)
2 tablespoons granulated yeast
½ tablespoon white sugar
1 ¼ cups water
1 tablespoon salt
2 tablespoons olive oil


Garlic Herb Oil for Brushing
1/4 cup olive oil
4 cloves garlic, minced
1/2 tablespoon basil
1/2 tablespoon parsley
¼ teaspoon thyme
1/4 teaspoon rosemary
¼ tablespoon coarse salt
pinch of pepper (if tolerated)


Directions:

Focaccia Dough
1. In the bowl of a mixer fitted with the dough hook, mix the yeast with 1/4 cup water. Let sit for a minute until bubbly.

2. Add the rest of the water, flour, and sugar, and knead for 6 minutes. Add the salt and olive oil and knead for one more minute or two. Scrape the sides of the mixer to get any dough that separates.

3. Punch the dough down to let the air out, and divide it into 15 balls(each about 50 grams.) Grease them with olive oil on all sides (to prevent sticking), and place on a baking sheet fitted with parchment paper. Wrap the baking sheet in plastic wrap and refrigerate for 24 hours, or overnight.


Herb Oil
1. In a small pan or pot, heat the olive oil with the minced garlic. Lightly sautée until the garlic is fragrant until just starting to turn golden. Remove from the heat and let cool. Add the herbs and salt and pepper. Set aside.

2. When ready to bake breadsticks, Preheat the oven to 480 F(250 C). Place a baking brick or simply turn a baking sheet upside down, on the bottom rack of the oven. This makes the bottom of the bread extra crisp!

3. Stretch the balls of dough into 8 inch long strips (see photo above). Work slowly, not to rip the dough. The edges will be thicker than the center of the bread. Place them carefully on the hot upside down baking sheet and bake for 5 minutes, until golden.

4. While hot, brush the focaccia with herb oil. Enjoy hot!

No Tomato Salsa

Niki came up with this No Tomato Salsa and it gets rave reviews. Great with tortilla chips! From nikicooks.blogspot.com.

No Tomato Salsa


Ingredients:

1 Red Pepper
1/2 can Sweet Corn
1/2 packed cup Cilantro (if tolerated)
2 Tbsp Olive Oil
1 clove Garlic
1/3 small Onion or some green onion (if tolerated)
Tortilla chips (without problem ingredients)


Directions:

Sauté garlic in Olive Oil for just a few minutes over medium heat. Add all ingredients and then puree to desired consistency. Serve with tortilla chips.

Baked Zucchini Chips

The best zucchini chips EVER! They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise! From damndelicous.net.

Baked Zucchini Chips


Ingredients:

2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 teaspoon garlic powder
1/4 cup milk
1 large egg
Kosher salt and freshly ground black pepper (if tolerated)
1 1/2 cups finely crushed Kettle Brand® Himalayan Salt Potato Chips (they are IC friendly!)
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves (garnish if desired)


Directions:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Season zucchini with garlic powder, salt and pepper, to taste.

3. In a medium bowl, combine milk and egg; set aside.

4. Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray.

5. Place into oven and bake golden brown and crisp, about 22-26 minutes.

6. Serve immediately, garnished with parsley, if desired.

Peanut Butter Caramel Dip

Who doesn’t like Peanut Butter Caramel Dip? Here is a recipe I found that I adapted to make it IC friendly. From smuckers.com.

Peanut Butter Caramel Dip


Ingredients:

1/2 cup Creamy Peanut Butter (without problem ingredients)
1/2 cup Smucker's Simple Delight Salted Caramel Topping 11.5 oz (check for problem ingredients)
1 teaspoon ground cinnamon (if tolerated)
2 tablespoons milk
2 GALA or FIJI apples, cut into wedges


Directions:

1. MIX together peanut butter and caramel topping in medium bowl until blended. Stir in cinnamon and milk. Add additional milk, if needed, to make a smooth consistency.

2. DIP apple wedges into dip or spread on apple wedges.

Pesto Herb Dip

Niki made this delicious dip for her family and it was a huge hit! It's great with crackers, Pita Chips, (both without problem ingredients) or with vegetables for a healthier option. You could also spread on sandwiches or roll-ups as well. From nikicooks.blogspot.com.

Pesto Herb Dip


Ingredients:

1, 8-ounce package cream cheese (brick not tub)
2 overflowing tablespoons IC Friendly Pesto
1 tablespoon chopped chives (if tolerated)
1 tablespoon milk (to make a bit creamier)


Directions: Place all ingredients in blender and blend until smooth. Top with a few extra chives for a fancier look. You can add some crunch by coating the finished spread with almonds. Keep refrigerated.

Tarragon Dip

This dip has a very unique flavor that's almost mint-y.... or maybe thyme-y. Served it with a mixture of crackers. This recipe is from A Taste of the Good Life Cookbook.

Recipe posted at nikicooks.blogspot.com.

Tarragon Dip

Ingredients:

1 c cottage cheese
2 Tbsp fresh parsley, chopped fine (I used about a tsp of dried parsley)
2 Tbsp fresh chives, snipped
1 tsp dried tarragon
1/4 tsp coarse-grind black pepper (optional, if tolerated)
crackers (without problem ingredients)


Directions:

Blend cottage cheese with parsley, chives and tarragon. Place on a plate or in a bowl. Sprinkle with black pepper over top (optional). Surround with crackers for scoops.

Carrabba’s Herb-Olive Oil Dip

Carrabba’s Herb-Olive Oil Dip served with sliced crusty rustic bread is the perfect way to kick off any festivity or family dinner. I always pig out on it when I go to the restaurant. Now I can make it at home to enjoy! From blog.carrabbas.com.

Carrabba’s Herb Olive Oil Dip


Ingredients:

1 1/2 teaspoons finely chopped fresh flat-leaf parsley (if tolerated)
3/4 teaspoon finely chopped fresh basil
3/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon dried oregano
1/4 teaspoon granulated garlic
1/8 teaspoon crushed red pepper flakes (if tolerated or omit)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (if tolerated or omit)
1/3 cup extra-virgin olive oil (they use LA RAMBLA Extra Virgin Olive Oil)


Directions:

1. Mix the parsley, basil, rosemary, oregano, granulated garlic, hot red pepper, salt and pepper together in a small serving bowl

2. Add the olive oil and stir.

3. Serve with bread for dipping and enjoy.

Spinach Pie

This is a delicious Greek recipe and can be enjoyed as a snack food or a starter. From grandmotherskitchen.org.

Spinach Pie


Ingredients:

1 package pastry filo for pies (without problem ingredients)
1 lb. fresh spinach
2 eggs
1/2 cup butter, melted
1 cup olive oil in a bowl
2 1/2 cups Feta cheese
2 Tablespoons cream cheese
3 Tablespoons Parmesan or Pecorino (if tolerated)
Pepper (if tolerated)


Directions:

1. Preheat the oven to 350F.

2. Have ready a 9x13 inch baking pan.

3. Wash the spinach and place into a pot. Cover with water and boil for 5 minutes. Drain well, squeezing out the moisture and place into a large mixing bowl. Break the eggs into the spinach and stir well to combine.

4. Cut the feta into small pieces in a bowl, or you can use your fingertips to break up. Add the Parmesan and stir together.

5. Add the spinach and stir together.

6. Open the pastry and cover it with a wet towel. The wet towel will keep the pastry from drying out while you prepare the spinach pie.

7. Stir the melted butter into the olive oil then brush then pastry in between, one by one with the
mixture of oil and butter and place into the pan.

8. When you have half of the pastry filo brushed, place the stuffing in. Now continue brushing the remaining pastry and layering until completed.

9. Place into the preheated oven and bake for 60 minutes until golden brown.

Parmesan Zucchini Appetizer

This recipe is both easy and tasty. Your guests will love every bite! What more could you want? From icdietblog.com.

Parmesan Zucchini Appetizer


Ingredients:

3 cups grated zucchini squash
1 cup Bisquick mix
1/2 cup finely chopped onion (if tolerated)
1/2 cup grated Parmesan cheese (if tolerated)
1/2 teaspoon salt 1/4/ teaspoon oregano
dash of pepper (if tolerated)
dash of garlic powder
1/2 cup oil
4 eggs, beaten


Directions:

1. Mix all together. Spread into a greased 13 x 9-inch pan.

2. Bake at 350 degrees for 25-35 minutes or until golden brown.

3. Cut into squares. May be served hot, warm, room temperature or cold.

Options: this dish can also be made in muffin tins, but cooking time will be shorter.

Guacamole

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).

Did you know that traditional guacamole only has avocado, salt, and a bit of pepper? You do not need to add tomatoes, chili peppers, or onions to enjoy this fantastically healthy dip for tortilla chips! If you want to add a little variety, combine with chopped, sweet red peppers and a spoonful of sour cream. Yum! From icdietproject.com.

The trick to making perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

Guacamole

Here is a simple guacamole recipe that has been adapted to be IC friendly. From simplyrecipes.com.


Ingredients:

2 ripe avocados (if tolerated)
1/2 teaspoon Kosher salt
1 Tbsp of fresh lime juice or lemon juice (if tolerated) or you can use a little lemon extract, oil, or zest (if tolerated) instead of lemon juice or just omit
2 Tbsp to 1/4 cup of thinly sliced green onion or use some onion powder (if tolerated) or omit
2 tablespoons cilantro (leaves and tender stems), finely chopped (if tolerated)
A dash of freshly grated black pepper (if tolerated)

*Serve with tortilla chips without problem ingredients.


Directions:

1. Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See From How to Cut and Peel an Avocado. Place in a bowl.

2. Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

3. Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

4. Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

Creamy Herb Dip

This creamy dip is great with crackers, veggies or even spread on a sandwich. It’s super easy to prepare and tastes great! From healthyicrecipes.com.

Creamy Herb Dip


Ingredients:

8 oz Organic Neufchatel Cheese (softened)
6 oz Organic Plain Yogurt (we prefer Goat Yogurt)
1 Tbs of Chives or Green onion finely chopped (if tolerated)
1 Garlic clove, finely minced (optional...see ingredient substitution list)
1/8 tsp fresh ground pepper (if tolerated)
1/8 tsp marjoram (pinch between fingers to release flavor)
1/8 tsp thyme
1/4 tsp basil
3 - 6 Oil Cured Black Olives, chopped (optional)
Unrefined Sea Salt to taste


Directions:

• Cream the softened cream cheese and yogurt in a food processor, blender or hand mixer

• Add garlic, chives, herbs, olives, salt and pepper and combine thoroughly

• Refrigerate for at least 1 hour before serving to allow the flavors to combine