Hot Bean-and-Cheese Dip (Gluten-free)

Hot Bean-and-Cheese Dip “You'll have some dip left over for impromptu entertaining--try it with raw vegetables, pita chips, or plain crackers. It also makes a delicious sandwich spread.”

Yield: 4 ½ cups
Serving size: ¼ cup

Ingredients:

  • 1 (14.5-ounce) can diced tomatoes, drained and divided
  • ½ teaspoon hot pepper sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 (16-ounce) can pinto beans, rinsed and drained
  • 1 (16-ounce) can fat-free refried beans
  • 1 (4.5-ounce) can chopped green chiles, drained
  • Cooking spray
  • ¾ cup (3 ounces) shredded sharp cheddar cheese

Directions:

  1. Preheat oven to 350°.
  2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 ½ - quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Totals per serving:
Calories: 66
Carbohydrates: 8.7g
Fat: 1.7g
Protein: 3.8g

http://www.myrecipes.com/recipe/hot-bean-and-cheese-dip
Jim Fobel, Cooking Light
JANUARY 2000

Artichokes with Roasted-Pepper Dip (Gluten-free)

Artichokes with Roasted-Pepper Dip “You'll have some dip left over for impromptu entertaining--try it with raw vegetables, pita chips, or plain crackers. It also makes a delicious sandwich spread.”

Yield: 2 servings
Serving size: 1 artichoke and ⅓ cup dip

Ingredients:

  • 2 red bell peppers
  • 2 artichokes (1 pound)
  • 12 cups water
  • 3 lemon slices
  • 1 bay leaf
  • 2 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon dried fines herbes
  • ⅛ teaspoon black pepper
  • 1 tablespoon finely crumbled feta cheese
  • ½ teaspoon capers

Directions:

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and set aside.
  3. Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside.
  4. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbes, and black pepper. Spoon 2/3 cup into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.

Totals per serving:
Calories: 105
Carbohydrates: 17.3g
Fat: 3.5g
Protein: 4.2g

http://www.myrecipes.com/recipe/artichokes-with-roasted-pepper-dip
Leslie Revsin, Cooking Light
DECEMBER 2000

Smoked Salmon Crostini (Gluten-free)

Smoked Salmon Crostini“You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. These appetizers look great assembled like canapés. Serve these immediately after toasting and assembling since gluten-free bread can toughen quickly if left out after heating or toasting.”

Yield: 24 servings
Serving size: 2 crostini

Ingredients:

  • ½ cup chopped fennel bulb
  • ¼ cup chopped green onions
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon grated lemon rind
  • 1 ½ tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • ¾ pound cold-smoked salmon, cut into thin strips
  • 48 (½ -inch-thick) slices gluten-free French bread baguette (about 1½ pounds), toasted
  • ½ cup light garlic-and-herbs spreadable cheese
  • Dill sprigs (optional)

Directions:

  • Combine first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with dill sprigs, if desired

Totals per serving:
Calories: 108
Carbohydrates: 14.1g
Fat: 4.7g
Protein: 4.7g

http://www.myrecipes.com/recipe/smoked-salmon-crostini
Cooking Light Gluten-Free Cookbook, Oxmoor House
AUGUST 2011

Lemon-Parmesan Popcorn (Gluten-free)

Lemon-Parmesan Popcorn “To make sure the oil is ready for the popcorn, add a couple of kernels and wait for them to pop. Once they pop, add the remaining kernels.”

May serve: 6 people (servings)
Serving size: 1½ cups

Ingredients:

  • 2 teaspoons grated lemon rind
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 1.5 ounces Parmigiano-Reggiano cheese, finely grated (about 1/3 cup)
  • 2 tablespoons olive oil
  • ½ cup unpopped popcorn kernels

Directions:

  1. Combine lemon rind, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl.
  2. Heat oil in a medium, heavy saucepan over medium-high heat. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 1 minute, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Pour 6 cups popcorn into a large bowl; stir in half of cheese mixture. Stir in remaining 6 cups popcorn and remaining half of cheese mixture; toss to coat. Let stand 1 minute before serving.

Totals per serving:
Calories: 128
Carbohydrates: 11.6g
Fat: 7.2g
Protein: 4.4g

http://www.myrecipes.com/recipe/lemon-parmesan-popcorn
Bruce Weinstein and Mark Scarbrough, Cooking Light
DECEMBER 2013

Spicy Almond-Pumpkinseed Snack Mix (Gluten-free)

Spicy Almond-Pumpkinseed Snack Mix“This snack mix stores well for up to a week in an airtight container.”

May serve: 6 people (servings)
Serving size: 1½ cups

Ingredients:

  • 2 cups gluten-free crispy rice cereal squares (such as Rice Chex)
  • ½ cup salted roasted whole pumpkin seeds
  • ⅓ cup slivered almonds
  • 1 tablespoon canola oil
  • 2 teaspoons chili powder
  • 2 teaspoons Worcestershire sauce {Check for Gluten}
  • 2 teaspoons prepared mustard
  • ½ teaspoon Spanish smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground red pepper
  • Cooking spray
  • ¼ teaspoon salt

Directions:

  1. Preheat oven to 300°.
  2. Combine first 3 ingredients in a large bowl. Combine oil and next 6 ingredients in a small bowl; drizzle over cereal mixture, tossing well to coat.
  3. Line a large jelly-roll pan with foil; coat foil with cooking spray. Spread cereal mixture on prepared pan.
  4. Bake at 300° for 10 minutes; stir. Bake an additional 7 minutes or just until mixture begins to brown. Remove from oven; sprinkle with salt, and stir well. Cool in pan on a wire rack. Store in an airtight container.

Totals per serving:
Calories: 118
Carbohydrates: 12.5g
Fat: 6.7g
Protein: 3g

http://www.myrecipes.com/recipe/spicy-almond-pumpkinseed-snack
Cooking Light Gluten-Free Cookbook, Oxmoor House
AUGUST 2011

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