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.
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
- Spread the sour cream in the bottom of a 9 x 13 inch dish.
- Layer the shredded cheese to completely cover the sour cream.
- Continue adding a layer of shredded lettuce, salsa, black olives, green olives, and diced tomatoes.
- The final layer will be the remaining bag of shredded cheese.
- 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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Rock on Celiacs!
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