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Glutenfreefamily

Gluten Free Casein Free Dip Recipes

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Here are three, if you have more please add on to it as Im always on the look out for more.

GARLIC BROCCOLI SPREAD

6 garlic cloves, peeled

2 1/2 cups broccoli

1 cup canned white beans

1-2 tbsp lemon juice

1/2 cup crushed red pepper (optional, its good without it too this just gives it a kick to it)

Heat oven to 350, place garlic cloves into small custard cup with a little oil in it and roast garlic until tender, about 30 minutes

Steam broccoli until tender, about 8 minutes. Use your food processor and chop up the broccoli, beans, lemon juice and garlic and red pepper. Good on toast or tortillas.

Artichoke and white bean dip ( I havent tried this one yet)

5 drained canned artichoke hearts

2 cups canned white beans, drained and rinsed

Grated zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

1/4 cup flat-leaf parsley leaves, finely minced

1/4 cup fresh mint leaves, finely minced

PREPARATION: In a food processor or a blender, combine the artichokes, beans, lemon zest and lemon juice and puree. Add the parsley and mint and puree again. Makes 2 1/4 cups.

Chickpea Dip-

1 tsp. ground cumin

2 cans chickpeas, rinsed and drained

3 tbsp. lemon juice

2 cloves garlic, put through a press

1/4 tsp. paprika

1/8 tsp. cayenne pepper

Blend all until smooth in food processor/hand blender. Season with salt & pepper to taste.

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Rachael Ray's Roasted Veggie Dip

1 bulb fennel, cored and chopped

1 small onion, chopped

3 cloves garlic, smashed

1/2 small eggplant, peeled and chopped

1 small zucchini, trimmed, cut in half lengthwise then cut into thick half moons

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

20 basil leaves, roughly chopped

1/4 cup flat-leaf parsley leaves (a handful), chopped

Preheat oven 400

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