Easy Dips for the Big Game from Elizabeth Barbone

Posted at: 01/18/2013 12:58 PM | Updated at: 01/19/2013 9:39 AM

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2 Ingredient Black Bean Dip

  • 1 can (15 ounces) black beans, rinsed
  • 1 cup salsa


In bowl of food processor, combine black beans and salsa. Process
until smooth. Serve. Store leftovers in a covered container in the
refrigerator for up to five days.


Serve with tortilla chips or vegetables


Lower Fat Creamy Garlic Dip

  • 1 (eight ounce) container plain, nonfat Greek-style yogurt
  • 1/2 cup mayonnaise (regular or low fat)
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herb blend


In small bowl, combine ingredients. Stir until smooth. Serve.
Store leftovers in a covered container in the refrigerator for up to
three days.


Serving suggestion:
Cut top off of a pepper (any color.) Pull out seeds. Spoon dip into pepper.


Serve with vegetables, potato chips, crackers, or tortilla chips.


3 Ingredient Chocolate Caramel Peanut Butter Spread

  • 1 cup creamy peanut butter
  • 1/2 cup caramel sauce (if gluten-free, be sure to use gluten-free
  • caramel sauce.)
  • 1/4 cup chocolate chips


1. In small pot, combine peanut butter and caramel sauce. Heat over
low until warm and smooth. Turn off heat. Add chocolate chips. Stir
until smooth.


2. To serve warm: Place spread in fondue pot. Spread remains warm,
like a dip.  To serve cool: Allow mixture to cool. Ingredients become
"spreadable." Store leftovers in a covered container for up to three
days.

Serving suggestion:
Serve with fruit (sliced apples, strawberries, or melon), cookies, or
cubed pound cake.




--
Happy Gluten-Free Baking,
Elizabeth Barbone

Owner, http://www.GlutenFreeBaking.com

Columnist, SeriousEats.com
http://www.seriouseats.com/recipes/columns/gluten-free-tuesday/

Author, How to Cook Gluten-Free (Lake Isle Press, 2012) and Easy
Gluten-Free Baking (Lake Isle Press, 2009)
 



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