GFCF:  Summertime Dips

Summer is the time to enjoy all the fresh vegetables available during this time of year. Fresh vegetables are wonderful just on their own but sometimes it’s nice to liven things up a little with a delicious creamy dip.  The challenge on a gluten-free, casein free diet is to find dips that are indeed casein free but also delicious.  Some of my favorite dips happen to be naturally gluten-free and casein-free making them a very easy and authentic tasting condiment.  Even those that may not be naturally gluten-free, casein- can be easily transformed into the perfect side for any.  Below you will find some of our favorite summertime gluten-free, casein-free dips perfect for any snack or even light summer appetizer.

Hummus

Ingredients:

• 6 cloves garlic
  
• 5 Tablespoons olive oil
  
• 1 can (24 oz.) garbanzo beans, drained, liquid reserved
  
• Juice of 1 lemon
  
• 1/4 cup tahini
  
• 2 teaspoons coriander
  
• 2 teaspoons ground cumin
  
• salt and freshly ground black pepper, to taste
  
• 1/2 English cucumber, sliced
  
• 1 red bell pepper, 1/4 inch slices
  
• gf Tortilla chips

Directions: 

Preheat oven to 350 degrees.
In an oven safe bowl, toss garlic with olive oil. Roast in oven for 30 minutes until soft. Place roasted garlic, 2 tablespoons of garlic oil, garbanzo beans, 4 tablespoons lemon juice and 1/4 of reserved liquid from beans in a food processor. Process until smooth. Add tahini, coriander and cumin. Puree until all ingredients are mixed thoroughly and mixture is smooth. Season to taste with salt and pepper.

Serve with sliced cucumber, red bell pepper and tortilla chips.

Creamy Salsa Dip:

Ingredients:

• 1/2 cup gf pico de gallo
  
• 1/4 cup gf Tofutti sour cream
  
• Salt and freshly ground black pepper 

Directions:

Place prepared pico de gallo in a food processor and pulse until finely chopped. Transfer to a medium bowl and combine with gf sour cream. Season to taste with salt and freshly ground black pepper.  Serve with fresh vegetables.

Cucumber and Yogurt Dip:

Ingredients:

• 1 cucumber, peeled and grated
  
• 1-1/4 cups gf soy yogurt
  
• 1 large garlic clove, crushed
  
• 1 Tablespoon chopped fresh dill
  
• Kosher salt and fresh ground pepper to taste

Directions:

Place the cucumber in a sieve and squeeze out as much liquid as possible. Transfer the cucumber to a bowl. Add the yogurt, garlic and dill, blend well and season to taste with salt and pepper. Refrigerate for 2 hours before serving. Garnish with fresh dill.  Serve with fresh vegetables.

Roasted Red Pepper Dip:

Ingredients:

• 2 large red bell peppers
  
• 2 garlic cloves
  
• 8 ounces gf soy cream cheese (Tofutti Better than Cream Cheese)
  
• 2 teaspoons balsamic vinegar
  
• Salt and freshly ground black pepper
  
• 1/4 teaspoon crushed red pepper flakes (or more to taste)

Directions:

Preheat broiler. Roast peppers and garlic under broiler until all sides are blackened.

Remove peppers and garlic and place in a bowl and cover tightly with plastic wrap (alternatively, place peppers and garlic in a paper bag and fold top of bag to seal). Let peppers and garlic stand for about 10 minutes. Peel pepper and garlic; discarding skins.

In a food processor, process peppers and garlic. Scrape sides of work bowl and add gf cream cheese and balsamic vinegar. Stir in crushed red pepper. Adjust seasonings to taste with salt and freshly ground black pepper. Serve immediately with fresh vegetables or tortilla chips. (This dip will save for one day in refrigerator.) 

Enjoy!

- Chef Jessica