Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Jefferson Adams

    Tasty Homemade Bean Dip (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Great bean dip is the stuff of legend. Photo: CC--Keith McDuffy
    Caption: Great bean dip is the stuff of legend. Photo: CC--Keith McDuffy

    Celiac.com 08/30/2016 - A good bean dip can really anchor down the snack table at a gathering. Paired with good chips and good salsa, a good bean dip will leave your guests satisfied for a very modest price. This is a good bean dip. It pairs great with your favorite slasa and gluten-free beer.

    Ingredients:

    • 2 (15.5 ounce) cans traditional refried beans ( I use Goya brand)
    • ¼ cup extra virgin olive oil
    • 1 medium yellow onion, chopped
    • 5 cloves garlic, peeled and chopped into large chunks
    • 1 jalapeño pepper, seeded and chopped
    • ½ cup fresh chopped cilantro
    • 3 tablespoons water
    • 3 tablespoons fresh lime juice
    • 1 tablespoon Sri Racha hot sauce
    • 1 teaspoons kosher salt
    • ½ teaspoon ground cumin



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Heat the olive oil over medium heat in a small saucepan.

    Add the onions, garlic and jalapeño pepper and cook about ten minutes, stirring occasionally, until very soft. Do not brown.

    Transfer the cooked onion mixture to a blender or food processor and add the beans, salt, cumin, lime juice, Sri Racha hot sauce, water and about half of the chopped cilantro, reserving the rest for garnish.

    Blend until smooth, stopping and stirring as needed. Dip should be not too thick, not too thin.

    If too thick, make dip thinner by adding a splash of lime juice or water, and blend to desired consistency.

    Serve room temperature with tortilla chips and salsa.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    1 cup chick pea flour
    1/3 cup water
    2 Tbs. arrowroot powder
    1 Tbs. light, cold-pressed oil
    Optional: ¼ teaspoon salt
    Mix all ingredients well. Roll into 1 balls and pat flat. With a rolling pin, roll out pastry-like rounds. Heat a lightly oiled frying pan until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Serve hot or store in the refrigerator.
    Chipatis may be eaten hot from the pan, or cold, or lightly toasted. They are wonderful with rice or Indian foods, and they make a good bread substitute for sandwiches. This recipe makes 8-10 chipatis....

    Scott Adams
    This recipe comes to us from Arvinder Malhotra.
    150 ml tepid milk
    275g (10 oz.) rice flour
    60 grams tapioca flour
    ½ teaspoon salt
    1 teaspoon gluten free baking powder
    2 teaspoons caster sugar
    2 teaspoons dried active yeast
    2 teaspoons vegetable oil
    150 ml plain/natural yogurt
    1 egg, lightly beaten
    1 teaspoon xanthan gum
    In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
    Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
    Preheat oven to the highest setting....

    Scott Adams
    Ingredients:
    1 can white kidney beans
    1 tablespoon garlic
    3 tablespoon lemon juice
    2 tablespoon tahini
    ¼ cup olive oil
    ¼ cup water
    Pinch cayenne
    ½ tablespoon salt
    Directions:
    Blend all ingredients together until it is the consistency of pudding. Let stand at room temperature for one hour before serving.

    Scott Adams
    This recipe comes to us from “Cams Mom” in the Gluten-Free Forum.
    Ingredients:
    1 package of original Chebe Bread Mix (red bag)
    2 eggs
    2 tablespoons oil
    1-2 tablespoons Parmesan cheese
    1/3 Cup of plain yogurt
    1-4 cloves of garlic
    Directions:
    Make it into soft dough. Split it into 4 pieces, roll them out into pretty thin ovals, then put them on a non greased cookie sheet. Mash up as much garlic as you like then sprinkle it on top of each dough. Drizzle a little olive oil on top and rub it around the top with your fingers. Place in 375F oven for around 20 minutes or until golden brown.
    ...