You know what’s hard about being gluten-free? Not having dips anymore at restaurants. Because most of the time, they do contain some sort of glutenous ingredient. So, they just aren’t ordered anymore. As a result, when I begin to crave, I have to go and make my own.
This recipe showed up featured on AOL’s homepage one morning and I bookmarked it. The only iffy ingredient was the beer, and there are gluten-free beers out there that I could easily substitute. So, happily, this past weekend I made a point to pick up the ingredients I needed (which wasn’t much, I had most of it) and get to work in the kitchen.
Adapted from a recipe by Eating Well magazine, you’ll want to dip right into this.
Recipe: Gluten-Free Chile Con Queso
Servings: 16
Time: Prep 10 minutes; Cook 20 minutes
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 clovesgarlic, minced
- 1/2 cup pale ale or other light-colored beer (I used Green’s Gluten-Free Triple Blonde Ale)
- 1 1/2 cups low-fat milk, divided (I used unsweetened almond milk)
- 3 tablespoons cornstarch
- 1 3/4 cups shredded extra-sharp Cheddar, preferably orange
- 1 10-ounce can diced tomatoes with green chiles (Rotel), drained
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon chili powder
- Cayenne pepper to taste (optional)
Directions:
Heat oil in a large saucepan over medium heat.
Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes.
Add beer and cook until reduced slightly, about 1 minute.
Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl.
Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes.
Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using).
Serve warm.
~*~*~
This queso dip had amazing flavor. I served it up with some gluten-free tortilla chips and it made a fantastic snack. Also, it’s low in calories…even with the beer as an ingredient. Since I used almond milk, it took the calorie count under the original recipe’s 84 calories per serving. Great heat, without being too hot, full of cheese flavor, and it’s so easy to make. Delicious too!
Go ahead…you know you want to make it!
The Celiathlete 