Need some last minute superbowl help? Finger foods made gluten free are a friggin' snap, guys.
I already have a post of naturally GF dips waiting for your click, found here:
And also feel I should mention this deliciousness courtesy of my spirit animal, Ina Garten:
The following recipe is something a little different that happens to also be very very very easy to adapt GF:
I usually substitute a loaf of Joan's GF Great Bakes Italian Bread for the bread listed in the recipe. It holds up very well. I'm sure that any of my Against the Grain favorites would work wonderfully too.
You can also use pretty much any dip as a sub for the Artichoke Dip if that is more your fancy. I used a fantastic crab dip the last time that was kind of like crab rangoon on a loaf of bread. Also known as heaven, even for this heathen.
Lastly, a two new ones!
1/2 cup mayonnaise
Gluten Free Crab Rangoon Dip
12-16 oz jumbo lump crab, drained and picked over for shells
2 green onions, chopped finely
1 clove of garlic, minced
1 tablespoon of gluten free soy sauce (tamari or coconut aminos)
1/2 tsp of lemon grass or 1 tsp of lemon juice
8 oz cream cheese, room temperature4 oz sour cream
1/2 cup mayonnaise
Mix it all together and bake at 350 for 15 minutes. Optionally top with a layer of a parmesan to create a crust on the top.
If you'd prefer to make this mix into actual crab rangoon, you can make the exact same combo, subbing additional cream cheese for the sour cream
Rick Bayless's Winter Guacamole
3 avocados (they are ripe when they gently yield and mush to pressure)
1/4 cup of finely diced red onion
1/2 cup of finely diced sun dried tomatoes
2 fist fulls of cilantro
juice of 2 limes
1 - 2 jalapenos or serranos (if you are a spice hater - sub a roasted poblano for smoke without heat)
S + P to taste
Mash avocados with a potato masher. Add the rest of the ingredients, finishing with the lime juice, salt and pepper. To change it up, you can add a few slices of bacon, drained canned crab or sauteed shrimp.
Lets go Jets..... in somewhere around 2020.