I picked up some spinach artichoke dip because I miss it so much and it looked delicious at the store. The problem is I cannot eat bread or corn, and I do not eat the empty calorie/highly processed gluten free fake bread stuff.
Any ideas for what to put the dip on (it is supposed to be served warm)? My options are basically chicken breast, rice, potatoes, eggs, or some overcooked low fiber veggies. I was thinking of stuffing it in a chicken breast and baking it in the oven. If anyone else has any more unique ideas let me know. I know I don't leave much to work with here.
It would be good as chicken stuffing. Can you eat things like roasted red peppers? Because it would be a good topping for those. Same with sun dried tomatoes.
If you do this, be careful more with your mandoline than I was. I shredded my right pinky finger trying this one time. Thank goodness I am left handed.
yay I'm so glad you guys have suggestions. I wasn't sure I'd even get a response. @bonsoirlune those sound delicious. I do potatoes and olive oil so if that's all it takes, then no problem! do you have a recipe (or a rough outline, ha)? I've never even used a mandoline before and only know what it is based on sentence context.
I can do veggies if they don't have a lot of fiber or if a lot of the fiber has been cooked out (e.g. overcooking carrots). I haven't tried bell peppers yet but I will pick one up this weekend and see how it goes! @mavjen I'll have to try it on rice too. since cutting out bread I've learned that basically everything tastes good with rice.
ESF I'm not sure what endive is, but it sounds fibrous. I'll have to look it up!
I once had a stomach issue and had to cut out gluten, eggs, corn, etc. I was able to eat brown rice though and Trader Joe's brown rice tortillas are cheap and relatively tasty. They were a staple for me.
i used to make a recipe that was a bed of quinoa with chicken breast and roasted asparagus, topped with a homemade cilantro/mayo/sour cream dip. i'm thinking you could tweak that a little and use the spinach and artichoke dip.
I would slice the potatoes really really thin on a mandoline. Then place on a hot oiled rimmed baking sheet or just brush with oil. A little sprinkle of salt and bake at a high temp probably around 400 or so until they get crispy. Shouldn't take more than a few minutes a side.