The latest episode of Hold The Gluten Podcast is now live!
Episode 60 “Picnic Perfection” Features:

  • Summer picnics – how to avoid getting glutened
  • Maureen’s 7 layer dip recipe
  • Homemade gluten-free dishes by host – how to handle?
  • Pack your “emergency” gluten-free stash
  • GoPicnic pre-packaged meals ready to eat meals
  • Focus on fun, family & friends
  • Delight’s new Recipe Database 
  • What do YOU think of the HTG Podcast? Leave your feedback wherever you download this.
Maureen’s 7 Layer Dip Recipe
2 pints of sour cream
2 bags of shredded cheese
1/2 head shredded lettuce
1 jar salsa
1 can sliced black olives
1 can sliced green olives
3 large tomatoes diced
1 bag corn tortilla chips
  1. Spread the sour cream in the bottom of a 9 x 13 inch dish.
  2. Layer the shredded cheese to completely cover the sour cream.
  3. Continue adding a layer of shredded lettuce, salsa, black olives, green olives, and diced tomatoes.
  4. The final layer will be the remaining bag of shredded cheese.
  5. Serve with tortilla chips.

*Optional – For more variety, consider adding a layer of taco meat, shredded chicken, black beans or jalapeno peppers.
*PLEASE always double check the ingredients list or, if in doubt, call the manufacturer to confirm.

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