Some of my biggest hits were a number of gluten-free dips that I prepared, which I’m going to share with you today. They’re all fairly easy to make, and you’ll get requests for them at every social gathering.
Sausage Dip
Ingredients:
1 lb. breakfast sausage
1 container La Mexicana salsa
3 8-oz. packages cream cheese
Directions:
1. Add cream cheese and salsa to crockpot and set to low.
2. Brown and drain sausage.
3. Add sausage to crockpot.
4. Continue heating mixture until cheese has melted to gooey deliciousness, stirring occasionally.
The original recipe that I had called for Jimmy Dean sausage, 2 blocks of cream cheese, and a can of Rotel. I switched to Walmart’s brand of sausage (it has the fewest ingredients of any other brand, and no MSG), which is really salty. To balance the salt in the sausage, I added an extra block of cream cheese, and switched to a fresh salsa rather than canned Rotel. The resulting dip is perfect for feeding a crowd.
Salsa con Queso
Ingredients:
1 8-oz. package mild cheddar cheese, grated
8-10 slices decent quality American cheese
¼ c. cream
1 container La Mexicana salsa
½ tsp. salt
Directions:
1. Combine cheeses, salt, and cream in large microwaveable bowl. Nuke in 40-second increments, stirring each time.
2. When cheese is nearly melted, stir in salsa, and continue microwaving in 30-second increments, stirring each time.
3. Serve when proper consistency is reached.
Serve alongside a decent quality corn tortilla chip (not Tostitos, those are crap). Reheat cooled queso in 20-second intervals if necessary.
Guacamole
Ingredients:
2 avocados
½ tsp. salt
1 tbsp. lime juice
Directions:
1. Halve avocados by running knife longways around outside of central seed. Twist open to reveal seed in middle.
2. Remove seed by whacking the knife into the seed, then twist out from flesh of avocado.
3. Score flesh of avocado with tip of knife, then scoop out from skin with large spoon into bowl.
4. Mash avocado meat with back of spoon. When almost at right consistency, add salt and lime juice. Continue mashing to combine. Serve slightly chunky.
If the avocado flesh is ripe but too firm to mash easily with a spoon, run the tip of a knife through the bowl repeatedly to create a sort of chopped guacamole. I’ll sometimes hold three steak knives in one hand and get all International Harvester on that guac.
I hope you guys enjoy whipping up these awesome dips for your next shindig. Leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
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