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Italian Bean Dip with Parmesan Flatbread Crackers

This image courtesy of ezgf.blogspot.com

For a delicious and healthy snacks option that everyone can enjoy, try out this recipe for Italian Bean Dip with Parmesan Flatbread Crackers from Anne Colagioia. This is one of the best gluten free recipes for entertaining.

Notes

If you’d prefer a smoother bean dip you could use a food processor instead of mashing by hand.


For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.


Check out this video tutorial to see exactly how to make this gluten free snack option:





Preparation Time15 min

Cooking Time25 min

Ingredients

  • CRISPS:
  • 7 ounces 2 percent Greek yogurt
  • 7 ounces gluten free Bisquick
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon olive oil, for the dough
  • Olive oil, to brush over the crackers
  • Garlic powder
  • Italian seasoning
  • Salt and pepper
  • BEAN DIP:
  • 1 can cannellini beans, rinsed and drained
  • 1 avocado
  • 1 clove of garlic, grated
  • 1 lemon, juice and zest
  • 2 tablespoons olive oil
  • Dried thyme
  • Basil and parsley
  • Red pepper flakes

Instructions

For the crisps:

  1. Preheat the oven to 375 degrees F or 190 degrees C
     
  2. Combine the yogurt, gluten free Bisquick, olive oil, and parmesan cheese in a medium mixing bowl and mix until you have a smooth ball of dough. I’ve found that using the back of a metal spoon in a smashing type motion along the bottom of the bowl works best.
     
  3. Use a scooper or 1/8 cup measure to scoop 8 small balls of dough onto a baking sheet that has been sprayed with nonstick spray.
     
  4. Flatten each ball of dough with the palm of your hand then use the back of a spoon to push the jagged edges towards the center to make a cleaner edge.
     
  5. Place a piece of waxed paper over the dough then place a second baking sheet on top of the paper and press down to make the crackers even flatter.
     
  6. Remove the paper and bake them at 375 degrees F for 15 minutes.
     
  7. Remove them from the oven and brush with olive oil then sprinkle with Italian seasoning, garlic powder, salt and pepper or whatever seasonings you’d like.
     
  8. On a cutting board, slice each round into quarters and return them to the baking sheet to bake at 375 degrees F for five minutes on each side.

For the bean dip:

  1. Place the beans into a medium bowl with the flesh of the avocado, the grated garlic, the zest and juice of the lemon, the olive oil, thyme, salt, pepper and red pepper flakes.
     
  2. Mash everything together until you have achieved the consistency you want then stir in ribbons of the fresh basil and parsley and this is ready to serve.

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With a few smart ingredient substitutions, Anne Colagioia is able to make a Bisquick impossible taco pie recipe that you can feel good… Continue reading: "Seven Layer Impossible Taco Pie"



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