Gluten Free Graveyard Dip and a Free Halloween E-Book
It’s that time again. The time of year when ghouls, ghosts, and goblins come out to greet you. Where werewolves and witches rule the night. That spookiest time of the year – Halloween.
This year, Halloween falls on a weekend, which is perfect if you want to throw a party.
If you are looking for some great Halloween tips and treats, I have a special gift for you – this free Halloween e-book. It’s all you need to throw a great gluten free Halloween party: recipes, DIY projects, and even a safe gluten-free candy list!
Here is a little sample of what you will find in there – a devilishly delicious Gluten Free Graveyard Dip.
Wishing you and yours an eerily good time!
- 5 gluten-free corn tortillas
- Extra-virgin olive oil for brushing
- Kosher or fine sea salt
- 1 (16 ounce) can refried beans
- 1 (1.25 ounce) packet gluten-free taco seasoning
- 8 ounces cream cheese softened
- 16 ounces sour cream
- 1 bunch green onions finely chopped
- 8 ounces shredded cheddar cheese
- 4 ripe avocados
- 1 (16 ounce) jar chunky salsa, divided use
- 1 lime juiced
- 1 small head iceberg lettuce finely shredded
- ½ cup pitted black olives finely chopped
- 1 cup gluten-free pretzel twists
- Gluten-free tortilla chips and crudités for serving
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Using cookie cutters, cut out tombstone shapes from the tortillas and place on the lined baking sheet. Brush with a little oil and bake for 5-7 minutes or until crisp. Sprinkle with a little salt.
Combine the refried beans with the taco seasoning. Spread in an even layer in the bottom of a 9×12-inch baking dish.
Combine the cream cheese, sour cream, and green onions. Stir until smooth. Spread in an even layer on top of the beans. Sprinkle the cheddar cheese evenly over the top.
Cut the avocados in half, remove the pits, and scrape the flesh into a mixing bowl. Mash the avocados with ¼ cup of the salsa and the juice of 1 lime. Spread in an even layer over the cheddar cheese. Spoon the rest of the salsa evenly over the avocado layer. Top with the shredded lettuce. (At this point, the dip can be wrapped with plastic wrap and refrigerated for up to 1 day.)
Place the tombstone tortillas on the dip and mound some chopped olives in front to resemble dirt mounds.
Place the pretzels around the perimeter of the dish, next to each other, to resemble a fence.
Serve with tortilla chips and crudités.
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