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.
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!).
One reason I prefer cooking over baking is you don’t have to measure. Everything is according to taste, not according to science. So, that is why you don’t see exact teaspoons or tablespoons below. If you like stronger onion or garlic flavor, add more. I tend to go a little heavier on the lime and the Worcestershire sauce. I like it less spicy, more robust.
Ingredients for Gluten-Free Guacamole
I don’t bother peeling the avocadoes – I cut them in half, pull out the pit, then squeeze the “meat” out of each half. It can be a little messy on the fingers but it’s fast. If you want really smooth guacamole, you can go ahead and mash the avocadoes now. I like mine a little chunky, so I add all the other ingredients before mixing.
Chop the onions, the garlic and the tomato. I prefer the flavor of red pepper, but in this case the store was out so I used green. I cut them a little larger than the other ingredients so I can pull them out of my serving since I don’t care to actually eat them. In the photo below, you will find (bottom) garlic, (9 o’clock) onion, tomato on top and green pepper to the right.
Add Chopped Ingredients
Now mix everything together with a spatula or your tool of choice. Add the Worcestershire Sauce, salt, pepper and lime juice to taste.
Mix thoroughly. It is best to let the guacamole sit overnight for the most flavor. But, if you don’t want to wait, there’s no reason you can’t serve it now.
Guacamole Ready to Eat!
How to Store/Wrap Guacamole
One of the best things about making guacamole is the clean-up is a breeze. All I used was 1 knife, 1 cutting board, 1 bowl and 1 spatula.
Enjoy your guacamole either plain or with black olives, sour cream, salsa or whatever else you like, and Happy Cinco de Mayo!
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.
Gluten-Free Gusto Blog 