Makes 8-10 servings
1/2 cup sliced roasted red pepper
1 3/4 cup plain Greek yogurt
1 teaspoon minced garlic
1 teaspoon dried basil
salt and pepper to taste
1 cup plus 2 tablespoons hummus
1 cup peeled and chopped cucumber
2/3 cup pitted and chopped kalamata olives
1 cup crumbled feta cheese
1/2 cup chopped sun-dried tomatoes
3 scallions, chopped
In a food processor, combine roasted red pepper, Greek yogurt, garlic, basil and salt and pepper until mostly smooth. Spread 1 cup of the red pepper mixture evenly into the bottom of a 9-inch round pie plate.
Spread hummus evenly on top of red pepper mixture all the way to the edges of the plate.
Top hummus with an even layer of the cucumbers, followed by the olives, then the feta cheese, sun-dried tomatoes and scallions.
Serve with your favorite gluten-free crackers or chips. You could also make your own gluten-free pita chips which would be excellent with this.
NOTE: Yogurt is naturally gluten free. Many of the feta cheese brands are gluten-free. I use Athenos Feta (Kraft). Always read the label!
I found this recipe at Tablespoon.com, by girlversusdough. Thanks for a wonderful recipe!
Since potatoes are gluten-free, this is a easy snack when in need. In general, plain store-bought potato chips are usually gluten-free, but when you get into the flavors like BBQ or Ranch, there is gluten in the seasoning. Here is your chance to make your own gourmet chips!
- medium russet potato
- parchment paper
- optional seasonings: chili powder, garlic, Italian seasonings, etc. (Check labels to make sure they are gluten free)
- Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Salt lightly and sprinkle with your choice of seasonings.
- Microwave at full power–watching closely–until spots of brown begin to appear, about 4-6 minutes. Turn off the microwave for 1 minute. Microwave again at full power until the slices are golden brown. (Be very careful not to over-brown or they will taste burned.) Remove from the microwave and allow to cool. Repeat until all potato slices are cooked.
Salt and Vinegar Chips: Dip each potato slice into cider vinegar before putting it on the parchment paper. Sprinkle with salt before microwaving.