are you avoiding eggs?  (mayo not allowed)?

I would use yogurt as a base. 

Just saw this.  No comment on the brand recommendation: it's not one that I use:

http://allrecipes.com/Recipe/Beau-Monde-Dip-2/Detail.aspx?ms=1&prop25=129785781&prop26=DailyDish&prop27=2013-12-17&prop28=Feature_2&prop29=Title&me=1&eid=9859416

Go to a good spice store and ask them about mixes for dip. We have tons of mixes that make instant dips that are really phenomenal. They will help you to find things that taste good but avoid your allergens.

This is also really great for dressing up popcorn, especially for kids who can't have milk/butter.

There are a couple of different brands of vegan (eggless) mayo --- you'd have to call about cross-x with manufacturing. I've also seen recipes for vegan mayo.

I was going to also suggest full fat Greek yogurt.  Can you use sour cream?  That is good too.  Hedgie's recipe looks good and would be what i would suggest.  I have not done any from scratch, that I recall, but use the yogurt with mixes just fine. 

I did do a cilantro/garlicky dressing once, actually.  In the vitamix.  Garlic poweder would work.  It was something like this:

http://www.thegardengrazer.com/2013/04/creamy-cilantro-lime-dressing.html

I have also used plain white beans or chick peas to make a lemony-garlic dip, similar to hummus, but no tahini.  Add some olive oil for fat and texture.

Do you mean Veganaise?  I use to buy that since DH is a huge mayo fan but when I tried it with DD she had a reaction!  This was years ago and the best we can guess is it was some kind of cross contamination.  My memory is a bit sketchy but they thought it might be cross contaminated oil and I forget why - something about where, how or when it was pressed.

It was a helpful product until that day.

have you tried any vegan mayo?  There was a one I'd get at Whole Foods --- I can't remember the brand --- but it was good/mayo like if mixed in things that one wouldn't notice too much ---- like potato salad, dips, etc. 

Thanks for the suggestions.  First try will the the onion - so simple!  DD won't eat sunbutter, the rest of us do though.

We make hummus all the time without tahini.  And you can basically take any bean--favas, black beans--and come up with variations. 

We make a black bean dip that is yummers! 

As a Texan I've got to say this:  salsa. Any dip list is incomplete without it. 

I've seen a butternut squash dip recipe recently, but had tahini.  Not sure how it would be without.  The picture was definitely thicker no runny like salad dressing.

You  might be able to get ideas from AllRecipes searching for dip http://allrecipes.com/search/default.aspx?qt=k&wt=dip&rt=r&origin=Home%20Page

or Foodgawker searching for dip: http://foodgawker.com/?s=dip

Subbing sour cream, buttermilk, greek yogurt for mayo usually works (and sometimes I'll just do that to not have the mayo)

Good luck!

What about a satay sauce subbing sunbutter in for pb and leaving out other known allergens? I think it'd be fine if you left it to sunbutter, soy sauce, chili, lime juice, a little ginger if you want that galangal/lemongrass taste. Powdered garlic if she actually likes the taste. It's good for roasted veg, chicken on a stick.

you can make your own french onion by slicing thin some vidalia onions and carmelizing them on the stovetop with olive oil and sea salt...add in some fresh herbs --- sour cream or greek yogurt...YUMMEH!

Thanks Hedgehog!   I've never tried making dip with Greek Yogurt but the kids eat yogurt so I'll have to try making it. 

Quote from: twinturbo on November 15, 2013, 01:29:20 PM
How 'creative' may we get? I don't want to suggest anything that's essentially wows you in a bad way. lol.

Thanks for asking, I like to play in the kitchen so be as creative as you want!  I have basic tools that include a food processor, blender, and a stick blender.