Artichoke Spinach Dip

artichoke spinach dip recipe


It is getting close to the holidays now and that means more entertaining to most folks. This is the time of the year when friends and family are visiting, mid-year parties are happening and we are all in the need of more recipes.
I do not feel like being gluten free holds me back from entertaining but it does make it a bit more challenging. You cannot pick up frozen appetizers at the grocery store and have them on hand to serve so that means you are making appetizers yourself. That is not necessarily a bad thing for I have always thought that homemade tastes the best!
I will be sharing more appetizer recipes with you for the rest of the month and I hope you give one or more of them a try!
This recipe is so easy to make especially if you have a food processor. For me, easy to whip up appetizers are the best.
I used dairy free sour cream for this dip but if dairy is not an issue for you feel free to use regular sour cream in the recipe.

Artichoke Spinach Dip

Ingredients
  

  • 1 can artichoke hearts, drained
  • 1 cup frozen spinach, thawed and drained
  • 1 garlic clove
  • 1 container Tofutti sour cream
  • 1/2 cup chopped parsley or cilantro
  • 1 tsp chopped jalapeño
  • zest from half a lemon
  • juice from half a lemon
  • 1 tsp maldon sea salt
  • 1 green onion, chopped

Instructions
 

  • In food processor add the artichoke hearts and pulse a couple of times.
  • Add the garlic, parsley, jalapeño and pulse again 2-3 times.
  • Add the sour cream, lemon zest, lemon juice, green onion and salt.
  • Pulse again until combined.
  • Add the spinach and stir.
  • Pour dip into a small bowl and serve with various cut up veggies as well as gluten free crackers.
Tried this recipe?Let us know how it was!

Enjoy!

artichoke spinach dip recipe
artichoke spinach dip recipe


Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten-Free Sweet Potato Fries with Spicy Aioli Dip


I love sweet potato fries. It is something I love to order in restaurants if they are gluten free, which means NO cross contamination. That is something that is hard to find lately so I am making them more at home. I do have a good deep fryer at home, but tend not to use it for I am trying to be more healthy.
Experimenting with baked fries it has been lately and there does seem to be a trick to it. I definitely would say mine are not perfect, but I really did enjoy them and will continue the search for the best.
These fries are spicy and sweet, and the aioli to go with them was a great addition. Experiment with your own spice mixture and let me know what you come up with. Truffle oil? Parmesan cheese? Mexican? Indian?
The aioli is a dip made with mayonnaise, so you could make this dip vegan by using vegannaise, making your own homemade mayo or like me today, using store bought mayo. We are all busy at times, so whatever works for you is just fine.

Gluten-Free Sweet Potato Fries with Spicy Aioli
Gluten-Free Sweet Potato Fries with Spicy Aioli
Gluten-Free Sweet Potato Fries
Gluten-Free Spicy Aioli
Gluten-Free Sweet Potato Fries with Spicy Aioli


Sweet Potato Fries and Spicy Aioli

Ingredients
  

  • 2 egg whites
  • 2 sweet potatoes, cut up into strips(you can leave or remove skin)
  • 1/2 tsp each paprika, cumin, red chili powder, garlic, and black pepper
  • 1/4 tsp cayenne pepper, curry powder and Saigon cinnamon
  • 1 tbsp maldon sea salt
  • ** I like my fries spicy, if you are not a spice person, start with ¼ tsp

Instructions
 

  • Preheat oven to 425 degrees.
  • Line baking sheet with parchment paper.
  • Peel and cut sweet potatoes into strips.
  • I did mine quite thin, however, you could cut them to a ½ strip or a wedge.
  • Combine all spices together.
  • In a large bowl, whisk egg whites.
  • Add sweet potato strips and toss to evenly coat.
  • Pour the spice mixture over potatoes and toss again.
  • Lay sweet potato fries onto parchment and evenly space.
  • Make sure the fries are in a single layer and allow a little bit of space between fries.
  • This allows for better cooking.
  • Bake for 15 minutes and flip each fry with tongs.
  • Cook for another 10-15 minutes until fries are cooked, but not burnt.
  • Remove from oven.
Tried this recipe?Let us know how it was!

Spicy Aioli

Ingredients
  

  • 1 cup mayo
  • 1/2 tsp garlic, black pepper, cumin, chili powder
  • 1 tsp agave syrup
  • ** you can start with ¼ tsp of spices if you are not a spicy person

Instructions
 

  • Combine mayo and spices in a small bowl and stir until blended.
  • Serve with fries.
Tried this recipe?Let us know how it was!


What flavors and combos do you like with sweet potato fries? Any hints on baking the perfect fry?

Gluten-Free Hummus

Creamy hummus. Gluten free and delicious. What is even better that store bought hummus? Homemade of course. What makes this even easier is cooking chickpeas in a pressure cooker.
I recently bought an electric pressure cooker from Williams Sonoma. I had never used one before, but I have met so many people that love them, and also say for gluten free living it is a must.
I’ve made baby back ribs that fell off the bone, but more often am making varieties of beans. Dried beans are so inexpensive and are a great source of vitamins and protein. A great food for a gluten free meal.

gluten free hummus
chick peas
cuisinart slow cooker
chick peas
creamy hummus
gluten free hummus

Hummus

Ingredients
  

  • 250 g dried chickpeas
  • 3 garlic cloves
  • The juice from 2 lemons
  • 1/3 cup organic tahini
  • 1/3 cup good olive oil
  • 1/3 cup water
  • 1/2 tsp cumin
  • Salt (I like to use Maldon sea salt)

Instructions
 

  • First soak dried chickpeas overnight in boiling water
  • Rinse chickpeas and place in pressure cooker.
  • Cover chickpeas with water, making sure water rises about 1 inch higher than peas.
  • Add chopped garlic to chickpeas.
  • Lock lid in place and cook chickpeas on high pressure for 20 minutes.
  • Once finished, release pressure.
  • Strain chickpeas and place in a food processor.
  • Add water, oil, lemon juice, tahini, and cumin to chickpeas.
  • Blend until creamy.
  • Serve with your favorite gluten free crackers or chips.
Tried this recipe?Let us know how it was!