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.
1/2 cup hulled millet
10-ounce package frozen chopped spinach, thawed
1 cup mayonnaise
1 cup plain nonfat yogurt
1/2 cup shredded Monterey Jack cheese
1 tsp onion powder
1 tsp garlic powder
Preheat oven to 350 degrees.
Toast the millet in a small skillet over medium heat until fragrant, about 5 minutes.
Drain the spinach and squeeze dry.
Mix all ingredients in a large bowl. Pour into a 2-quart casserole dish. Bake for 15-20 minutes, until hot and bubbly.