Sunday, January 25, 2009

Avocado Dip with Gluten-Free Crackers

I absolutely adore avocados!

There's something about them that makes my taste buds sing and I can't seem to get enough. I would probably eat them everyday if they didn't cost so much!

This little recipe is great as a dip for crackers, veggies or chips and would also work wonderfully as a dressing.....just add a little milk to make it pourable.

Avocado Dip

1 large avocado, mashed
3/4 Cup Sour Cream or Plain Yogurt
(light varieties work well but fat-free tends to make the dip runny...use those to make this a dressing instead)
1/4 Cup Mayo or Miracle Whip Dressing (light varieties work well)
1 Tbsp Lemon Juice
1/2 tsp Garlic Powder
1/4 tsp each of Celery Salt, Onion Powder and Dried Dill
1 tsp Dried Parsley

Combine all ingredients until well blended and refridgerate for 1 hour to blend the flavours.

I made up some crakers from a recipe I found on Bob's Red Mill. Many gluten-free baking recipes I have come across just don't taste quite right but this is one worth making.....even my daughter likes it....the fusspot!

*Note - For the 'normal' people, this recipe can be made with regular wheat flours as well.

Gluten-free Crackers

1/4 Cup Brown Rice Flour or the Hearty Whole Grain Bread Mix by Bob's Red Mill (any GF flour would do)
1/2 Cup All Purpose GF flour
1/2 tsp Xanthan Gum
(only if making the GF version)
1/4 tsp Baking Soda
1/4 tsp each dried Dill, Thyme, Celery Salt, Garlic Powder, Onion Powder
2 Tbsp Parmesan Cheese
2 Tbsp Margarine or Butter, softened
3 Tbsp Sesame Seeds or Ground Almonds
2 Tbsp Milk
1 tsp Vinegar
(cider or wine)
1 Tbsp Honey

Combine together all flours, powders, cheese and nuts. Blend in the honey and margarine until mix resembles course crumbs. Add the milk and vinegar and form into a ball.

I used a teaspoon measure to scoop out small balls of dough onto lined cookie sheets. I then used a flat bottomed glass dusted with flour to squish the balls flat. About 1/8" thick works great. Bake in the oven at 350 degrees for about 10 minutes or lightly golden. Flip all crackers and bake an additional 5 minutes or until deeply golden. Keep a watch on them as they can burn quickly.

Cool slightly on pans then remove to racks to finish. Store in a sealed container. These are great since they can be frozen and still taste wonderful.


1 comment:

Kathy Russo said...

Looks so yummy. Thanks for sharing. I have to try it out.