Easy dinner recipes: Three bold dips for gluten-free Wednesday

Want to go gluten-free and throw a party about it? You’re in luck. There’s more to party snacks than cheese and crackers, crostini and flat breads. With some gluten-free dippers such as veggies and corn chips and three bold and creamy dips, you’ll keep your gluten-friendly and gluten-free guests happy as clams.

For a dip that’s full of character, we’ve got a recipe for a spinach and bacon dip with pecans and jalapenos for a little kick. If you’re into guacamole, here’s a classic recipe with avocados, onions, lime, cilantro and chiles. And for something a little smokey, we’ve got a roasted eggplant dip with walnuts and ricotta cheese.

RECIPES: 99 easy dinner ideas in about an hour or less

You can find all three recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email Test Kitchen Director Noelle Carter at [email protected].

SPINACH BACON DIP

Total time: About 35 minutes, plus at least 1 hour chilling time

Servings: 32

1/2 cup pecans

1 pound fresh spinach, stemmed, or 8 ounces bagged spinach leaves without stems

8 slices top-quality, thick-sliced bacon

1 cup (8 ounces) sour cream

3 ounces cream cheese, softened to room temperature

1/3 cup mayonnaise

1 tablespoon minced pickled jalapenos

1 teaspoon Worcestershire sauce

1/2 teaspoon salt, or to taste

1. Heat the oven to 300 degrees. Spread the pecans in a cake pan and toast them until lightly browned, 10 to 12 minutes. Cool, then coarsely chop the nuts. Set aside.

2. Wash the spinach well in several changes of cold water. Drain the spinach and immediately transfer the damp leaves to a large pot set over high heat. Cover and cook until the leaves are just wilted, 3 to 4 minutes. Strain through a colander and let stand until the spinach is cool enough to handle. Squeeze the spinach first with your hands to extract most of the moisture, then in a couple of layers of paper towels to dry the leaves completely. Chop very fine and set aside.

3. In a saute pan, fry the bacon over medium-high heat until crisp, about 12 to 15 minutes. Drain on paper towels, then cut each slice crosswise into half-inch pieces. Set aside.

4. In a mixing bowl, combine the sour cream, cream cheese and mayonnaise, and mix with a wooden spoon until smooth. Add the spinach and jalapenos and mix well. Stir in the pecans and bacon. Add the Worcestershire sauce and salt and mix well. Taste and adjust the seasoning. Cover and refrigerate the dip for at least 1 hour. Bring it to room temperature before serving.

Each serving of 1 tablespoon: 64 calories; 1 gram protein; 1 gram carbohydrates; 0 fiber; 6 grams fat; 2 grams saturated fat; 9 mg. cholesterol; 107 mg. sodium.

GUACAMOLE

Total time: 10 minutes

Servings: Makes 2 cups

Note: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores.

2 heaping tablespoons finely chopped white onion

3 serrano chiles, seeded and finely chopped

4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish

3/4 teaspoon salt or to taste

3 large avocados or 4 small avocados

4 ounces ripe tomatoes, finely chopped (about 2/3 cup)

1 tablespoon freshly squeezed lime juice

1. In a molcajete, grind together the onions, chiles, chopped cilantro and salt to a paste.

2. Cut the avocados into halves, remove the pits and spoon the flesh into the molcajete. Mash the avocado into the onion-chile mixture until it is a uniform texture, but not smooth (it should still have some lumps).

3. Stir in the tomatoes and lime juice, adjust the seasoning and top with the cilantro leaves.

Each tablespoon: 36 calories; 0 protein; 2 grams carbohydrates; 2 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 57 mg. sodium.

ROASTED EGGPLANT DIP

Total time: 1 hour, 10 minutes

Servings: 6

Note: This Turkish recipe is from Paula Wolfert’s upcoming book, “The Slow Mediterranean Kitchen.” Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. She thanks Dr. Ayse Baysal for sharing the recipe.

2 3/4 pounds eggplants

1 green bell pepper

2 cloves garlic

1 cup (3 ounces) chopped walnuts, divided

1/2 teaspoon salt

1 scant cup ricotta cheese

2 tablespoons extra virgin olive oil

1 1/2 tablespoons vinegar

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons chopped parsley

1. Pierce the eggplants with a sharp fork in two or three places (to keep them from exploding) and place them as high as you can on a V-rack roaster. Set over a medium-low gas flame or over hot coals and grill, turning about three times, 15 minutes to a side, or until completely soft and the skin is black and blistery, about 45 minutes total. The longer and slower the grilling, the creamier the eggplant will be. When the eggplants collapse, remove from the grill and let cool slightly. Remove the black parched skin, then squeeze gently to remove any juices. Discard the juices, and crush the pulp to a purée with a fork.

2. Meanwhile, grill the pepper. Remove the pepper when soft, cover with a sheet of plastic and allow to cool. Core, seed and slip off the skin. Chop fine and mix with the eggplant.

3. Mash the garlic to a paste with half the walnuts and the salt in a mortar and pestle or food processor. Add the cheese, oil, vinegar, salt and pepper, and pulse to combine.

4. In a serving bowl, combine the garlic-walnut mixture with the eggplant-pepper pulp and mix well. Correct the seasoning. Mix the parsley and remaining walnuts and sprinkle on top. Serve with pita toasted until crisp. May be stored, covered, in the refrigerator for several days.

Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink..

Each serving: 303 calories; 10 grams protein; 18 grams carbohydrates; 6 grams fiber; 23 grams fat; 5 grams saturated fat; 21 mg. cholesterol; 333 mg. sodium.

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