This simple, quick, and easy gluten-free onion dip recipe is a great way to ensure that you will have something safe to eat at pot luck parties, office events, etc. The only catch is – make sure to throw it together the night before. It really needs to sit overnight so the onion flavor can permeate.
Remember those extra onions we sauteed? Grab those, your favorite plain yogurt, and your Lea & Perrins Worcestershire Sauce. That is a gluten-free staple in my house! There’s really no “recipe”here – the quantities all depend upon your personal taste. Want it with more bite? Use more Lea & Perrins. Want it more oniony? You know what I’m getting at.
Mix it in a nice container, let it sit overnight, stir, and boom – you’ve got a great tasting, healthy, and gluten-free onion dip. Serve with your favorite gluten-free dipping chips.
Single living can make for a lot of food waste. Of course, you can’t buy half an onion, so if you only want to sautee a small amount for a sandwich or omelette, what do you do with the rest? It’ll sit, cut in half, in the refrigerator until it gets nasty. Am I right?
So cook the entire onion.
You might as well – it takes the same time, and just a little more effort to slice up the rest of it. Sautee it until just before it’s done, then divide it up into single-serving sized containers. Freeze those, then take one out whenever you want a sandwich. I prefer to freeze in glass containers, that way I can just pop them in the microwave and defrost/heat them. Once they’re thawed, throw them in with your omelette, sauces, what have you. A quick and easy GLUTEN FREE solution to preventing food waste that adds nice flavor to any meal.
This was not really for me. I thought maybe there would be chunks or bits of corn and maybe onion in it – but it is basically a straight puree.
It’s certainly easy enough to heat up – 2:30 in my 1100 watt microwave oven for the serving you see in the photo. I included the heels of Udi’s White bread for some substance. They were good for dipping. (Of course, butter makes EVERYTHING better.)
The flavor was okay; I’m sensitive to white pepper – it burns the back of my throat, so I’m pretty sure this contains some. The ingredients are all natural and pronounceable.
130 calories, 1g fat, 470mg sodium, 300 mg potassium, 30 carbs, 4 g protein.
Not bad, but I’d probably only buy it again if I had dental work and couldn’t eat solid food. Since I have two servings of this stuff left, I will probably add some corn and chicken to it and pretend it’s chicken corn chowder. Now that’s making lemonade, eh?
Have you seen the price of avocados lately? Ey carumba! But you’ve been invited to a party and you need to bring something gluten-free. You wanted to bring guacamole, but…. the sticker shock is just too much for more than a few servings. Well, don’t worry: here’s a way to stretch your guacamole, whether at home or as a party dish.
Use your favorite gluten-free guacamole recipe, or try mine. If you can, make it the night before your event so that the ingredients have time for their flavors to mingle. Right before the party or event or meal, mix in an equal amount of plain Greek yogurt. Of course you can also use sour cream, but the yogurt is healthier and higher in protein.
Money-saving tip: check the “quick sale” or clearance area of your dairy section. Sometimes you will find items marked down 50% because they are approaching their expiration date. The yogurt cup pictured here was 44 cents – vs. $1.39 for the sale price sour cream. If I’m eating this at home, I only mix together as much as I plan on eating and keep the guacamole protected from the air the rest of the time so it doesn’t brown.
Mix well, then serve with your favorite gluten-free tortilla chips (Juanita’s is my absolute favorite brand!).