Entertaining season has started.
With only a month till Christmas, it’s the time of year for family gatherings, hockey parties, bake sales, Christmas parties and more. I will be posting more often for the next month, alternating savory with sweet gluten free recipes. I’ll also be trying to include dairy-free and vegan options. I’m starting the savory recipes with a warm and cheesy dip.
Chili Con Queso is an easy dip to prepare, and it’s ingredients are a staple in my fridge and hopefully yours as well. Nacho dip and tortilla chips is a great appetizer as well as a dip that you can leave on low in a slow cooker to keep warm through the event.
My tortilla chip of choice is La Cocina, a gluten free tortilla chip made in Canada. They are available here in Calgary at Planet Organic, as well as Sobey’s grocery store.
Recipe: Gluten Free Chili Con Queso Dip
1 Tbsp canola oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp rice flour
1 10 oz jar Rotel diced tomatoes with lime and cilantro
1 250g cream cheese
2 jalapenos, finely chopped
1 small red chili pepper, finely chopped
1 cup shredded old cheese
1 tsp new mexican chili powder
1/4 -1/2 cup whipping cream
Instructions: Heat oil in a cast iron pan and add chopped onions and garlic.
Cook on low until onions are soft.
Add finely chopped jalapenos, and chili pepper. Cook for a few minutes.
Then, add 1 Tbsp rice flour and stir to mix.
Add Rotel tomatoes and stir to combine.
Add chili powder and stir. Then add cream cheese, and stir- until cream cheese is melted into the mixture.
Next, add shredded cheese and 1/4 cup whipping cream. Add more cream if mixture is too thick.
Once cheese is melted and combined, turn off heat and serve with tortilla chips.
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