Day 10: Appetizers

Today's blog post was inspired by a discussion thread started on Udi's Gluten Free Living Community.


The question:  What are some of your favorite gluten-free party finger foods?

I gave it some thought and came up with one idea that has always been gluten free - hummus and veggies.  Most of the other foods I enjoy can be hiding places for gluten unless very strict attention is payed to label reading.  These recipes are some of my favorite party foods ~ when I use a specific brand name it is because I know it to be gluten free.  With that being said I still read the label EVERY TIME I purchase these products to make sure none of their ingredients have changed.

Taco Dip


Ingredients:
1 package of McCormick's Taco Seasoning
1 can Ortega refried beans
1 8 oz. package of cream cheese
1 16 oz. package of sour cream
Pico de gallo - recipe to follow
one head of lettuce - shredded
1 6 oz can black olives, drained, and sliced
2 cups shredded cheese
1 lb ground beef (I use venison)

Directions:

1. Prepare the taco meat the same as you would for making tacos using the McCormick Taco Seasoning.
2. Spread the refried beans as the bottom layer in your serving dish.
3. Spread the taco meat evenly over the refried bean layer
4. In a medium bowl mix together the package of cream cheese and the package of sour cream.  Spread evenly over the taco meat layer of the dip.
5. Layer the Pico De Gallo on top of the sour cream/cream cheese mixture.
6. Layer Black Olives, Lettuce, and top with shredded cheese.
7. Serve with corn tortilla chips

Pico De Gallo

Ingredients:

1 blister pack of cherry or grape tomatoes - diced

1/2 medium yellow onion - diced

1 bunch of fresh cilantro - chopped

Juice of 1 lime

Kosher salt - to taste

Mix tomatoes, onion, cilantro, and lime juice in a medium bowl.  Add salt to taste.

Hot Spinach and Artichoke Dip

Ingredients:

1 cup thawed, chopped frozen spinach

1 1/2 cups thawed, chopped frozen artichoke hearts

8 oz cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan cheese

1/2 tsp red pepper flakes

1/4 tsp salt

1/2 tsp fresh garlic, minced

1 cup mozzarella

Directions

1. Boil spinach and artichokes in 1 cup of water until tender and then drain.  Discard liquid.
2. Heat cream cheese in microwave for 1 minute or until hot and soft.
3. Mix cream cheese, chopped spinach, chopped artichoke hearts, sour cream, mayonnaise, Parmesan cheese, pepper flakes, salt, and garlic powder.  Place mixture into an oven safe serving dish.
4. Top the mixture with mozzarella bake at 400 until cheese is bubbly (approx 10-15 minutes).

Serve with GF toast points or tortilla chips.

Shrimp Cocktail Sauce

Ingredients:

1/2 cup Heinz chili sauce

1/2 cup Heinz ketchup

3 Tbs prepared horseradish

2 tsp freshly squeezed lemon juice

1/2 tsp Lea & Perrins Worcestershire sauce (Original and Low sodium are both GF)

1/4 tsp Tobasco sauce

Combine all ingredients and served chilled along with shrimp.