A Gluten-Free Halftime: Recipe 1

Football has seemingly taken over the television, and beer, generally in large quantities, is the ideal drink of choice. While many of you are now aware of New Planet Gluten-Free Beer, you may still be searching for that perfect game time snack to compliment your delicious, gluten-free brew.

Of course there are corn chips. While most are gluten-free, not all are, so it is best to read the labels. The full line of salsas and corn chips from Green Mountain Gringo are gluten-free and are absolutely delicious.

But halftime calls for more than just chips and salsa. We’ll be posting a series of gluten-free snacks to go with your ice cold Tread Lightly Ale throughout the football season. Here is the first one to add to your mix – Artichoke and Roasted-Pepper Dip.

Artichoke and Roasted-Pepper Dip

You’ll have some dip left over for impromptu entertaining–try it with raw vegetables, pita chips, or plain crackers. It also makes a delicious sandwich spread.

Yield: 2 servings (serving size: 1 artichoke and 1/3 cup dip)

Ingredients

  • 2  red bell peppers
  • 2  artichokes (1 pound)
  • 12  cups  water
  • 3  lemon slices
  • 1  bay leaf
  • 2  teaspoons  olive oil
  • 2  teaspoons  Dijon mustard
  • 1  teaspoon  red wine vinegar
  • 1/4  teaspoon  dried fines herbes
  • 1/8  teaspoon  black pepper
  • 1  tablespoon  finely crumbled feta cheese
  • 1/2  teaspoon  capers

Preparation

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and set aside.
  3. Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside.
  4. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbs, and black pepper. Spoon 2/3 cup into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.

Leslie Revsin, Cooking Light, DECEMBER 2000

Comments

  1. Nick says:

    Yummy. I’d like some now!

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