Gluten-Free Dip

You would think most dips would be Gluten-Free and you’d be right. Today’s post is about how easy it is to be Gluten-Free when making a sumptuous fruit dip.

3 Gluten-Free Ingredients

I was inspired by Lena Diaz’s comment about using only three ingredients in her recipes. So I looked around my kitchen, searched my refrigerator and dug into my pantry. I found the three ingredients guaranteed to make a splash at any summer gathering.

Cheesecake Dip.

Sounds heavy, complicated and sinful right? Well, it’s actually so easy you can even make it while on a camping trip. The dip is so easy to make, I did it at one in the morning just for this blog post!

Best of all the dip is fabulous with strawberries, blueberries, raspberries, blackberries…are you sensing a theme here? :) And my personal fave, dark chocolate. Mouth watering yet? Well, here’ s the recipe.

Cheesecake Dip

8 oz Sour Cream

1 Package Cream Cheese Flavored Instant Pudding Mix

A Splash of Milk

In a medium-sized bowl, mix all three ingredients until thoroughly blended. Depending on how creamy you like your dip, you might want more than just a splash of milk. Keep refrigerated. Serve with fresh fruit or dark chocolate. Perhaps chocolate dipped fruit? :)

In a covered bowl, the dip will keep for a week. But really, what are the odds it will last that long? :)

Enjoy. See you next Monday when I introduce my friend, Elle Cosimano. She’ll be our guest Chicklet with her delicious cornbread recipe.

 

Posted on August 17, 2011, in Gluten-Free, Mary, Recipes, Traditional Desserts and tagged , , , , . Bookmark the permalink. 3 Comments.

  1. Sounds yummy!!!!! I bet my things would LOVE this.

  1. Pingback: Chicklet Post–Cheesecake Dip | J.S. Nichols

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