Oh yes, hummus. I adore it. But hummus isn’t the only dip in town. When you are ready for something a little different, these seven dips are just perfect. Break out the crackers or chips and choose the perfect one for you.

Hot Spinach Artichoke White Bean Dip on Sarah’s Cucina Bella – Who says spinach artichoke dip has to be super bad for you? This version trades fatty creamy ingredients for white beans and is perfect with Sea Salt Lentil Chips.

Lemon Rosemary White Bean Dip on Sarah’s Cucina Bella – The creamy dip is filled with a wonderful mix of earthy rosemary, pungent garlic (use less if you aren’t a fan) and citrus-y lemon zest. It’s perfect for dipping Rosemary Herb Lentil Crackers.

Sundried Tomato and Feta Spread on In Good Taste – This Greek-yogurt based dippy spread is totally diet-friendly. And who can say no to a little lemon, sundried tomato and feta?

Black Bean Dip on Sweetnicks – With a hint of the Southwest, this dip would be perfect for a lighter Tex-Mex night.

Curry Pumpkin Hummus on Eats Well with Others – Okay, so this one is a hummus … but it’s not your mama’s version. Filled with big, bold flavors, this hummus has a curried lentil feel to it.

Roasted Red Pepper Dip with Feta and Mint on Kalyn’s Kitchen – This Greek-inspired dip has a (you guessed it!) Greek yogurt base. It’s great with veggies, but you could totally dip come Lentil Chips in it too.

Seven Layer Bean Dip at The Teacher Cooks – This one is a classic – and it’s definitely not hummus. With layers of refried beans, sour cream, olives and more, this is always a party pleaser. Break out some Lentil Chips for this baby.

What’s your favorite non-hummus dip?

Sarah W. Caron is a writer, editor and recipe developer. Check out her latest recipes on Sarah’s Cucina Bella [http://sarahscucinabella.com] and read more about her work at SarahCaron.com.

While there are a number of pre-mixed gluten free flours available in the Supermarket, its actually very easy to prepare your own gluten free flour from scratch. Watch this simple recipe video to learn how:

Here at Mediterranean Snacks, we have a great deal to be thankful for. In the past year, we have launched three new flavors of Baked Lentil Chips and a new line of Lentil Crackers. We’ve had the pleasure of watching our products arrive in more and more grocery stores, and we have interacted with over 9,000 of you through our Facebook Page.

While we have so much to be thankful for, there is one thing in particular for which we are trully grateful, and we hope you will join us in being grateful for this one thing.

This week, most of us will make a trip to a local grocery store. At the store, we will be overwhelmed by aisle after aisle of colorful, delicious food. And we will buy quite a bit of that food, and will cook a sumptuous meal called Thanksgiving Dinner. The simple fact that we will sit down to a full, delicious dinner this week is an amazing blessing.

Unlike much of the world, we will not go hungry. Unlike much of the world, our diets are varied, wholesome, and delicious.

So this week, we at Mediterranean Snacks are especially thankful for good food. Please join us in simple gratitude for the food we will eat this week. And don’t forget those in need. Support efforts to end world hunger, and donate to your local food pantry.

Happy Thanksgiving!

The Mediterranean Snacks Team

Holiday meals just aren’t the same without the turkey. Or maybe you’d say the pumpkin pie. Some would argue that the candied yams make the day. Personally, my great-grandmother’s baked macaroni and cheese is something I look forward to all year long. For our friends and family who have a gluten intolerance or allergy, they might look forward to those same things, but they can’t have most of them.

If you’re hosting a holiday meal this year, make sure all of your guests can enjoy your hard work. Be sure to prepare a side or two, and even a dessert, that’s gluten free and label it clearly. Then, no one feels left out!

If you’re on the guest list, ask the host if you can contribute a side or dessert. Rarely will someone tell you no, and this way you can ensure there’s at least one thing on the table that you can eat without pause.

Aside from the turkey, the stuffing is usually a centerpiece in the holiday meal. With more and more quality gluten-free breads and products available to consumers it’s easier than ever to make this traditional side dish. Wendy Gregory Kaho, of Celiacs in the House, created this gluten-free stuffing recipe for DietsInReview.com, and with it shared a few tips for ensuring that not only are your recipes gf-friendly, but that your food prep is, too.

A few of her tips include:

1. Use only metal or glass utensils and baking dishes if you don’t have a gluten-free kitchen. Porous utensils and dishes, like wooden cutting boards, aren’t able to get rid of all of the wheat.

2. Read labels on packaged broths. Not all are gluten free and may have soy sauce or other gluten-containing ingredients.

3. Serve gluten-free foods to your gluten-free guests with dedicated serving spoons and preferably away from the gluten-containing foods where serving utensils can get mixed up.

Gluten-Free Stuffing

INGREDIENTS

1 cup celery, finely chopped
1 cup onion, finely chopped
3 tablespoons butter or olive oil or a combination
2 teaspoons poultry seasoning or 1½ teaspoons of dried sage and ½ teaspoon of thyme
1½ teaspoons of salt
½ teaspoon of pepper
2 tablespoons of dried parsley or add ¼ cup of fresh chopped
4 cups of gluten-free bread cubes. (I used about 6 slices of whole grain and 6 slices of white sandwich bread.)
2 cups of cornbread cubes (I used ½ pan of Pamela’s Cornbread Mix made without sugar. The other half will be frozen and go into the Christmas stuffing.)
2 cups of gluten-free broth
1 beaten egg

Instructions

1. Toast the bread cubes in a 325 oven for 20-25 minutes on a baking sheet turning once.

2. While the bread is toasting melt butter or add olive oil to a skillet and cook onion and celery until onion is tender. Add the salt, pepper, and poultry seasoning.

3. Place the toasted bread cubes in a large bowl and add the vegetables and seasonings, the parsley, the broth, and the egg. Stir gently to combine.

4. Pour mixture into an oiled casserole and bake uncovered for 30 minutes at 350 or until top is lightly browned.

Last month, we wrote about the importance of choosing non-GMO foods.

All Mediterranean Snacks products are made with pure, GMO-free ingredients for wholesome and delicious munching. The non-GMO project website is a convenient way to find many more GMO-free options in grocery stores near you:

The people who work at Mediterranean Snacks are pretty crazy, and we love our GMO free snack products a whole lot. But even the craziest among us isn’t brave enough to eat Baked Lentil Chips for breakfast. So what’s a non-GMO afficionado to do in the early hours of the day?

Here comes the awesome part: The Non-GMO project has an entire page devoted to certified GMO-free breakfast cereals! Amazing, huh? Check it out here, and start your day off right.

Added bonus: This recipe is packed with lentils. MAJOR superfood points!

Now let’s get those cravings satisfied!

First, I need you to round up these ingredients:
• ½ C. cooked lentils, pureed
• 1 C. gluten-free all-purpose flour
• 2/3 C. sugar
• ½ C. cocoa powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ¼ C. yogurt (May be dairy or soy, coconut, or rice)
• 2 large eggs
• ½ Tbs. apple cider vinegar
• 2 tsp. vanilla extract (gluten free)
• 1/3 c. hot water
• Powdered sugar for dusting

Got them? OK. Now a few simple steps:
1. Preheat your oven to 350 degrees
2. Oil an 8 inch round pan and line with parchment paper.
3. Beat together the sour cream, eggs, vinegar, vanilla, and lentil puree.
4. Add dry ingredients.
5. Slowly pour in the hot water, beating steadily. The batter will be thin, but should not be watery.
6. Pour into the prepared pan, and bake about 25 minutes until a toothpick inserted in the center comes out clean.
7. Cool the cake for 10-15 minutes on a wire rack before removing from the pan.
8. Dust the top of the cake with powdered sugar before serving.

This would be so delicious garnishes with some seasonal berries or a dollop of yogurt. Makes my mouth water.

Enjoy!

Lenny Lentil

During the party, we’ll be “chip-chatting” about how to keep your holiday parties stocked with delicious snacks that help you avoid piling on pounds.

We’re also excited to partner with five distinguished guest panelists for the party. You probably know them already, because they are experts in healthy living, fitness, easy entertaining and great nutrition.

Be sure to follow these panelists to hear what they have to say about eating healthy during the holiday season and beyond.

Brandi Koskie (@DietsInReview) of Diets In Review

Dara Michelski (@CookinCanuck) of Cookin’ Canuck

Barbara Kiebel (@CreativCulinary) of Creative Culinary

Sarah Caron (@SarahWCaron) of Sarah’s Cucina Bella

EA Stewart (@TheSpicyRD) of The Spicy RD

Follow us on Twitter @medsnax and “like” us on Facebook at at Mediterranean Snacks for more information on and about our #holidaysnax Twitter party.

October is Non-GMO Month! Learn more here.

• 1 Tbs. olive oil
• 2 medium red onions, chopped
• 2 medium bell peppers, chopped
• 1 clove elephant garlic, chopped
• 4 tsp. cumin
• 1 (16 ounce) package dried black beans
• 1 tablespoon chopped canned chipotle chiles
• 7 cups hot water
• 2 Tbs. fresh lime juice
• 2 tsps. Kosher salt
• ¼ tsp. black pepper

1. Heat olive oil in a large, non-stick skillet.
2. Add onions and bell peppers and sauté until slightly browned.
3. Add garlic and cumin and sauté 1 minute.
4. Transfer to a 6-quart slow cooker.
5. Add beans and chipotles and hot water.
6. Cover and cook on high until beans are tender (about 6 hours).
7. Transfer 2 cups of the bean mixture to a blender, puree until smooth.
8. Return puree to remaining soup.
9. Add lime, salt, and pepper.
10. Serve with tomatoes, cilantro, nonfat plain yogurt, and your favorite chips.

Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.

Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.

From the Non-GMO Project. Read more here.