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A colorful platter of delicious party appetizers gluten free dairy free, including vegetable spring rolls, stuffed mushrooms, and crispy falafel bites.

Ultimate Party Appetizers: Gluten-Free & Dairy-Free Spread

This ultimate party spread features three vibrant, crowd-pleasing appetizers that are completely gluten-free and dairy-free. Enjoy Zesty Lime & Cilantro Guacamole with Plantain Chips, Sweet & Spicy Thai Chicken Lettuce Cups, and Crispy Smashed Potato Bites with Garlic Aioli. It's a flavorful, inclusive menu designed for easy entertaining and maximum enjoyment by all guests.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Zesty Lime & Cilantro Guacamole: 3 ripe Hass avocados, 1/4 cup finely diced red onion, 1 jalapeño seeds removed, finely diced), 1/3 cup fresh cilantro (chopped), Juice of 2 limes, 1/2 tsp sea salt, 1 bag store-bought plantain chips (gluten/dairy-free) or 2 green plantains, 1 tbsp oil (for homemade chips), Salt to taste (for homemade chips
  • For the Sweet & Spicy Thai Chicken Lettuce Cups: 1 lb ground chicken or turkey), 1 tbsp avocado or coconut oil, 3 cloves garlic (minced), 1 tbsp fresh ginger (grated), 1/4 cup coconut aminos (or gluten-free tamari), 2 tbsp maple syrup, 1 tbsp lime juice, 1 tsp sriracha (or to taste), 1 head butter lettuce or little gem (leaves separated), For garnish: chopped green onion, fresh mint, chopped peanuts (optional
  • For the Crispy Smashed Potato Bites with Garlic Aioli: 1.5 lbs baby Yukon Gold potatoes, 2 tbsp olive oil, Salt and pepper to taste, For the Dairy-Free Garlic Aioli: 1/2 cup raw cashews soaked in hot water for 1 hour), 1/3 cup water, 2 tbsp lemon juice, 1 small clove garlic, 1/4 tsp salt, 1/4 cup fresh chives (chopped, for garnish

Equipment

  • Medium bowl
  • Fork
  • Skillet or wok
  • Small bowl
  • Whisk
  • Pot
  • Colander
  • Baking sheet
  • High-speed blender
  • Mandoline (optional for homemade chips)
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Make Guacamole & Plantain Chips: If making homemade chips, peel and thinly slice plantains, toss with oil and salt, and bake at 400°F (200°C) for 15-20 mins until crisp. Let cool. For guacamole, mash avocados in a bowl. Add red onion, jalapeño, cilantro, lime juice, and salt. Mix to desired chunkiness. Cover surface with plastic wrap and refrigerate until serving.
  2. Prepare Thai Chicken Lettuce Cups: Heat oil in a skillet over medium-high. Cook ground chicken until no longer pink. Add garlic and ginger; cook 1 minute. Whisk coconut aminos, maple syrup, lime juice, and sriracha in a bowl. Pour sauce over chicken and simmer 3-4 mins until thickened. Arrange lettuce leaves on a platter, spoon in warm chicken, and garnish with green onion, mint, and optional peanuts.
  3. Make Smashed Potato Bites with Aioli: Boil potatoes in salted water for 15-20 mins until fork-tender. Drain and cool slightly. For aioli, blend soaked cashews, water, lemon juice, garlic, and salt until smooth. Chill. Preheat oven to 450°F (230°C). Place potatoes on a baking sheet, smash gently with a glass, drizzle with olive oil, and season. Roast for 20-25 mins until golden and crispy. Arrange potatoes, dollop with aioli, and sprinkle with chives.

Notes

MAKE-AHEAD TIPS: Guacamole and aioli can be made earlier in the day; cover guacamole surface directly with plastic to prevent browning. Potatoes can be boiled hours ahead. Cook chicken and mix sauce separately, then combine and heat just before serving. SUBSTITUTIONS: For lettuce cups, use ground pork, turkey, or crumbled firm tofu. For a nut-free aioli, use a roasted red pepper and white bean spread. Ensure all packaged ingredients like plantain chips and tamari are certified gluten-free and dairy-free. SERVE: Arrange platters with a mix of colors and heights for visual appeal. Provide plenty of small plates and napkins for easy grabbing.