Here’s a recipe for one of the best dips I’ve ever eaten and a recipe that my friends frequently request. The secret ingredient? Millet.
Registered Dietitians Tricia Thompson and Marlisa Brown were kind enough to allow me to share this delicious recipe with you. It’s from their book Easy Gluten Free.
“Caramelized” makes this recipe sound elaborate but in this case it’s just a fancy word to describe brown and sweet, which is what happens to the vegetables when you roast them.
Roasting vegetables is by far my favorite way to cook them. It’s simple and the outcome is delicious. Plus, roasted root vegetables are soft and well tolerated by people on a low roughage diet.
I’m a big fan of avocados and an even bigger fan of guacamole. Guacamole works well as a healthy and satisfying dip, topping, or spread.
Avocados are a terrific source of healthy plant fat, fiber, potassium and magnesium. Even though they contain fiber, they’re generally well tolerated by people on a low fiber/roughage diet thanks to their soft consistency.
This is a very basic recipe without too many bells and whistles. I opt for the green part of scallions because they tend to be easier on the GI tract compared to onions. Feel free to use onions if you prefer.