When I go to a party I try to bring amazoids gluten-free snacks and leave my piss poor attitude at home. After all, I’m a fun gal. Are you heading out to a shingdig this weekend? A par-tay? A good time? I certainly hope you are, but even if you aren’t, you will require snacks in the next few days, right?
Just last weekend I was invited to a birthday party that involved a Family Feud tournament and cleverly named cocktails (Regis Phil-Gin & Tonic, anyone?) and I came armed with food to soak up the gluten-free booze I was about to consume. But the goal is not only to have porous snacks in your gut, but to also impress others with gluten-free deliciousness. Which is why I busted out my gluten-free peanut butter pretzel buckeyes and my all-time favorite lemon ricotta basil cheese dip with the best damn gluten-free bagel chips you’ll ever eat. In fact, I’ll even go out on a limb and declare gluten-free bagel chips better than those gluten-filled types.
That’s right, I said it.
Here’s what you should shovel onto those bchips.
Gluten-Free Lemon & Basil Ricotta Dip
adapted from Elizabeth’s Edible Experience
Prep time: 10 minutes
8 ounces goat cheese
1/2 cup ricotta cheese
2 Tablespoons olive oil
2 Tablespoons fresh basil, finely chopped
4 teaspoons grated lemon peel
Salt & pepper to taste
1. Allow goat cheese to sit at room temperature for at least half an hour. Combine ingredients and top with a shaving of lemon peel.
2. Serve with your favorite cheese delivery device.
Makes: 15 servings