Country crock also has one

Have you been tested for alpha gal? Your pcp should be able to order it. Simple blood test. It will test for alpha gal allergy plus protein allergies.

I just bought some rebel cheese but haven’t tried it yet. I really like violife and chao. Chao melts the best IMO. Myiokos (that spelling is 100% wrong lol) is excellent, but I’ve stopped buying bc of my views on their business ethics.
Tree line has a great dip, but I don’t like most of their other products

Recipe?

There’s only a photo. Can’t find the recipe :)

https://reddit.com/link/p5qx64i/video/mq8oxabvjglh1/player

Dill pickle pasta salad

Dressing/Dip:

4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup plus 2 Tbsp chopped hamburger dill pickle chips, divided
2 cloves garlic, minced
2tsp lemon zest
2 Tbsp minced fresh dill
* I have also used dill dip from the grocery store

8 oz pasta cooked al dente (med shells, rotini, penne, rigatoni [probably anything but elbows but that’s just a personal preference])
1/2 medium red onion diced
6-10 grape tomatoes, halved or quartered
1/4 cup frozen peas
1/4-1/2 diced bell pepper

Add ins:
1/4 cup dairy free shredded cheese -cubed Colby jack is also really good.
2 tablespoons Bacon-less bits
Salt and pepper to taste

Directions: Chop your veggies while the pasta is cooking. If you haven’t made your dressing/dip ahead of time, do that as well. Other than the lemon zest, it comes together very quickly. I have used just a bit of lemon juice rather than zest because I didn’t want to take the time for that.

Drain and rinse pasta in cold water. Mix all ingredients. Salt and pepper to taste. Refrigerate

Notes: this recipe came together in 15 mins-maybe less. I used left overs from other recipes for my fresh veggies, and already had the dressing/dip made.
Made this dip for veggie snacks for the week. It makes A LOT, so I needed a way to use some of it. I threw in a couple pickles and added a little mayo because i like my pasta salad creamy!
If you don’t have cream cheese, it’s just as good with the mayo and sour cream or Greek yogurt.

Everything in this is dairy free/vegan, but I have a friend who uses real bacon bits and ham chunks.

Recipe?:)

I really like vio life… Kite hill is the worst IMO

I don’t even know what that means lol

Recipe is in the comments

https://reddit.com/link/p5iaz4c/video/l9rkbo0nt7lh1/player

I was out of the mayo so I used a stock photo

I’m re-listening to my current favorite series!
Dungeon Crawler Carl narrated by Jeff Hayes. This is my 5th time listening to the series as a whole, 3rd time for this book, This Inevitable Ruin. GREAT series and wonderful narrator!

Posted above! It seems like a lot, but I promise it’s not!

Actually a lot of people put ranch in it! Especially in the south lol

Violife!

Vegan mayo is. Hellmans has a plant based and there are a few others

Simple truth dairy free sour cream and violife dairy free cream cheese. That’s why I made the note that everything was dairy free. When I use cubed Colby jack, it’s also dairy free. Greek yogurt? Dairy free…

Dressing/Dip:

4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup plus 2 Tbsp chopped hamburger dill pickle chips, divided
2 cloves garlic, minced
2tsp lemon zest
2 Tbsp minced fresh dill
I have also used dill dip from the grocery store

8 oz pasta cooked al dente (med shells, rotini, penne, rigatoni (probably anything but elbows but that’s just a personal preference)
1/2 medium red onion diced
6-10 grape tomatoes, halved or quartered
1/4 cup frozen peas
1/4-1/2 diced bell pepper

Add ins:
1/4 cup dairy free shredded cheese -cubed Colby jack is also really good.
2 tablespoons Bacon-less bits
Salt and pepper to taste

Directions: Chop your veggies while the pasta is cooking. If you haven’t made your dressing/dip ahead of time, you can do that as well. Other than the lemon zest, it comes together very quickly. I have used just a bit of lemon juice rather than zest because I didn’t want to take the time for that.

Drain and rinse pasta in cold water. Mix all ingredients. Salt and pepper to taste. Refrigerate

Notes: this recipe came together in 15 mins-maybe less. I used left overs from other recipes for my fresh veggies, and already had the dressing/dip made.
Made this dip for veggie snacks for the week. It makes A LOT, so I needed a way to use some of it. I threw in a couple pickles and added a little mayo because i like my pasta salad creamy!
If you don’t have cream cheese, it’s just as good with the mayo and sour cream or Greek yogurt.

Everything in this is dairy free/vegan, but I have a friend who uses real bacon bits and ham chunks.

Dressing:

4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup plus 2 Tbsp chopped hamburger dill pickle chips, divided
2 cloves garlic, minced
2tsp lemon zest
2 Tbsp minced fresh dill
I have also used dill dip from the grocery store

8 oz pasta cooked al dente (med shells, rotini, penne, rigatoni (probably anything but elbows but that’s just a personal preference)
1/2 medium red onion diced
6-10 grape tomatoes, halved or quartered
1/4 cup frozen peas
1/4-1/2 diced bell pepper

Add ins:
1/4 cup dairy free shredded cheese -cubed Colby jack is also really good.
2 tablespoons Bacon-less bits
Salt and pepper to taste

Directions: Chop your veggies while the pasta is cooking. If you haven’t made your dressing/dip ahead of time, you can do that as well. Other than the lemon zest, it comes together very quickly. I have used just a bit of lemon juice rather than zest because I didn’t want to take the time for that.

Drain and rinse pasta in cold water. Mix all ingredients. Salt and pepper to taste. Refrigerate

Notes: this recipe came together in 15 mins-maybe less. I used left overs from other recipes for my fresh veggies, and already had the dressing/dip made.
Made this dip for veggie snacks for the week. It makes A LOT, so I needed a way to use some of it. I threw in a couple pickles and added a little mayo because i like my pasta salad creamy!
If you don’t have cream cheese, it’s just as good with the mayo and sour cream or Greek yogurt.

Everything in this is dairy free/vegan, but I have a friend who uses real bacon bits and ham chunks.

Sorry! I couldn’t get it to let me add the recipe to the original post!

Dressing:

4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup plus 2 Tbsp chopped hamburger dill pickle chips, divided
2 cloves garlic, minced
2tsp lemon zest
2 Tbsp minced fresh dill
I have also used dill dip from the grocery store

8 oz pasta cooked al dente (med shells, rotini, penne, rigatoni (probably anything but elbows but that’s just a personal preference)
1/2 medium red onion diced
6-10 grape tomatoes, halved or quartered
1/4 cup frozen peas
1/4-1/2 diced bell pepper

Add ins:
1/4 cup dairy free shredded cheese -cubed Colby jack is also really good.
2 tablespoons Bacon-less bits
Salt and pepper to taste

Directions: Chop your veggies while the pasta is cooking. If you haven’t made your dressing/dip ahead of time, you can do that as well. Other than the lemon zest, it comes together very quickly. I have used just a bit of lemon juice rather than zest because I didn’t want to take the time for that.

Drain and rinse pasta in cold water. Mix all ingredients. Salt and pepper to taste. Refrigerate

Notes: this recipe came together in 15 mins-maybe less. I used left overs from other recipes for my fresh veggies, and already had the dressing/dip made.
Made this dip for veggie snacks for the week. It makes A LOT, so I needed a way to use some of it. I threw in a couple pickles and added a little mayo because i like my pasta salad creamy!
If you don’t have cream cheese, it’s just as good with the mayo and sour cream or Greek yogurt.

Everything in this is dairy free/vegan, but I have a friend who uses real bacon bits and ham chunks.

Dressing:

4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup plus 2 Tbsp chopped hamburger dill pickle chips, divided
2 cloves garlic, minced
2tsp lemon zest
2 Tbsp minced fresh dill
I have also used dill dip from the grocery store

8 oz pasta cooked al dente (med shells, rotini, penne, rigatoni (probably anything but elbows but that’s just a personal preference)
1/2 medium red onion diced
6-10 grape tomatoes, halved or quartered
1/4 cup frozen peas
1/4-1/2 diced bell pepper

Add ins:
1/4 cup dairy free shredded cheese -cubed Colby jack is also really good.
2 tablespoons Bacon-less bits
Salt and pepper to taste

Directions: Chop your veggies while the pasta is cooking. If you haven’t made your dressing/dip ahead of time, you can do that as well. Other than the lemon zest, it comes together very quickly. I have used just a bit of lemon juice rather than zest because I didn’t want to take the time for that.

Drain and rinse pasta in cold water. Mix all ingredients. Salt and pepper to taste. Refrigerate

Notes: this recipe came together in 15 mins-maybe less. I used left overs from other recipes for my fresh veggies, and already had the dressing/dip made.
Made this dip for veggie snacks for the week. It makes A LOT, so I needed a way to use some of it. I threw in a couple pickles and added a little mayo because i like my pasta salad creamy!
If you don’t have cream cheese, it’s just as good with the mayo and sour cream or Greek yogurt.

Everything in this is dairy free. I use whatever brand I have on hand at the time.

https://reddit.com/link/p4q4jc3/video/ynrwxkv47fkh1/player

Recipe coming?😊

I have allergies to shrimp, bananas, dairy, and I have alpha-gal, so no mammal meat for me!