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.
Looking for other delicious gluten free recipes your friends and family will love? Find our best recipes in the Wheat Free Mom store!