37+ Flavorful Gluten-Free, Low-Sodium Appetizer Recipes to Try

If you’re looking for appetizers that are both healthy and delicious, you’ve come to the right place!

Whether you’re following a gluten-free diet or watching your sodium intake, finding satisfying recipes can sometimes feel like a challenge.

But don’t worry!

We’ve got you covered with a variety of gluten-free and low-sodium appetizer ideas that are full of flavor and perfect for any gathering.

From crunchy snacks to savory bites, these appetizers will leave you and your guests feeling satisfied without the guilt.

So, get ready to dive into some of the best healthy alternatives to your classic appetizer favorites!

37+ Flavorful Gluten-Free, Low-Sodium Appetizer Recipes to Try

Eating gluten-free and low-sodium doesn’t have to mean sacrificing taste or creativity.

With these appetizers, you can enjoy healthy, flavorful bites that are perfect for any occasion.

Whether you’re hosting a party, looking for a snack, or simply trying to eat a bit healthier, these recipes are a great addition to your culinary repertoire.

So, the next time you’re planning a get-together or just want something light to nibble on, try these gluten-free, low-sodium appetizers and feel good about what you’re eating!

Roasted Red Pepper and Avocado Guacamole

This vibrant guacamole recipe is a flavorful and healthy appetizer that’s perfect for any occasion. Combining the creamy texture of avocado with the sweet and smoky notes of roasted red peppers, it’s a gluten-free and low-sodium dip that’s sure to impress. It’s quick to prepare and pairs beautifully with gluten-free tortilla chips, veggie sticks, or as a topping for tacos or grilled chicken.

Ingredients:

• 2 ripe avocados
• 1/2 cup roasted red pepper (jarred or fresh)
• 1 small garlic clove, minced
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 teaspoon ground cumin
• Black pepper to taste

Directions:

1. Slice the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl.
2. Finely chop the roasted red pepper and add it to the bowl with the avocado.
3. Add the minced garlic, lime juice, cilantro, cumin, and black pepper.
4. Mash the ingredients together with a fork until desired consistency is reached (smooth or chunky).
5. Taste and adjust seasoning if necessary (you can add more lime juice or pepper if desired).
6. Serve immediately with gluten-free chips or fresh vegetables.

This Roasted Red Pepper and Avocado Guacamole is a crowd-pleaser with its delightful blend of flavors. It’s not only low in sodium but also a great source of healthy fats from the avocado, making it a guilt-free appetizer option. The roasted red peppers add an extra layer of sweetness and smokiness that elevate this classic dip to new heights. Whether served at a party or as a light snack, this dish will surely become a favorite.

Cucumber and Hummus Bites

These cucumber and hummus bites are a refreshing and crunchy gluten-free appetizer that’s light on the stomach but big on flavor. Topped with a generous spoonful of smooth hummus and garnished with fresh herbs, these bites are perfect for a low-sodium snack that still packs a punch. They are versatile, easily customizable, and can be served at parties or as part of a light lunch spread.

Ingredients:

• 1 cucumber, sliced into rounds
• 1/2 cup hummus (look for a low-sodium version or make your own)
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil (optional)
• Fresh cracked black pepper, to taste
• Paprika (optional, for garnish)

Directions:

1. Slice the cucumber into thin rounds, about 1/4-inch thick.
2. Spoon about 1 teaspoon of hummus onto each cucumber round.
3. Garnish with a sprinkle of fresh dill and a drizzle of olive oil, if desired.
4. Lightly season with black pepper and paprika, if using.
5. Arrange the cucumber bites on a serving platter and serve immediately.

These cucumber and hummus bites are a simple yet delightful gluten-free appetizer. The crunchiness of the cucumber pairs perfectly with the creamy texture of hummus, making each bite both satisfying and refreshing. The addition of fresh dill adds a burst of flavor without the need for added sodium, keeping the dish both healthy and low in salt. Whether you serve them at a family gathering or as a light pre-dinner snack, these bites are a wonderful way to enjoy a gluten-free, low-sodium treat.

Baked Zucchini Fries with Lemon Dip

Crispy on the outside and tender on the inside, these baked zucchini fries are a delicious alternative to traditional fried appetizers. Coated in a light gluten-free breadcrumb crust, they’re baked to perfection and served with a tangy lemon dipping sauce. These fries are a great low-sodium choice, and their crispy texture will have everyone coming back for more.

Ingredients for Zucchini Fries:

• 2 medium zucchinis, sliced into fries
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese (optional for low-sodium)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 egg, beaten
• Freshly ground black pepper, to taste
• Olive oil spray

Ingredients for Lemon Dip:

• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Fresh cracked black pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, oregano, and black pepper.
3. Dip each zucchini slice into the beaten egg, then coat it in the breadcrumb mixture, pressing gently to ensure they’re fully coated.
4. Arrange the coated zucchini fries in a single layer on the prepared baking sheet and lightly spray them with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden and crispy.
6. While the fries bake, mix together the Greek yogurt, lemon juice, lemon zest, and black pepper to make the lemon dip.
7. Serve the baked zucchini fries with the lemon dip on the side.

Baked zucchini fries with lemon dip provide a healthier twist on a classic appetizer. These crispy fries are a satisfying snack, perfect for anyone following a gluten-free or low-sodium diet. The lemon dip adds a refreshing tang that complements the mild flavor of the zucchini, making every bite deliciously tangy and savory. These fries are not only a great alternative to traditional fries but also a versatile snack that can be enjoyed as a party appetizer or a quick weeknight treat.

Sweet Potato and Black Bean Salsa

This Sweet Potato and Black Bean Salsa is a hearty and nutritious appetizer that combines the natural sweetness of roasted sweet potatoes with the richness of black beans. Full of flavor and texture, it’s a great gluten-free and low-sodium option that’s perfect for dipping or as a topping for grilled meats and tacos. The addition of lime juice and cilantro brightens the dish, giving it a refreshing twist.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1 medium tomato, diced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon cumin
• Freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced sweet potato with olive oil, cumin, and black pepper. Spread in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. In a large bowl, combine the roasted sweet potato, black beans, red onion, tomato, lime juice, and cilantro.
4. Stir everything together and adjust seasoning if needed.
5. Serve with gluten-free tortilla chips or as a topping for tacos.

This Sweet Potato and Black Bean Salsa is a flavorful and satisfying appetizer that’s packed with healthy ingredients. The roasted sweet potatoes add a sweet, savory note, while the black beans offer a hearty base. The lime and cilantro provide a refreshing burst of freshness, making this salsa a perfect snack for any occasion. It’s a versatile recipe that works well as both a dip and a side dish, and it’s sure to become a go-to option for anyone seeking a gluten-free, low-sodium appetizer.

Baked Eggplant Chips with Yogurt Dip

These crispy baked eggplant chips offer a unique and delicious gluten-free snack that’s low in sodium and high in flavor. The eggplant is thinly sliced, seasoned, and baked to a golden crisp, making for a light yet satisfying appetizer. Paired with a creamy yogurt dip, this dish provides a refreshing contrast to the crunchy chips.

Ingredients for Eggplant Chips:

• 2 medium eggplants, sliced into thin rounds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Black pepper to taste

Ingredients for Yogurt Dip:

• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• Fresh cracked black pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay the eggplant slices in a single layer on the baking sheet. Brush both sides lightly with olive oil.
3. Sprinkle garlic powder, dried thyme, and black pepper over the eggplant slices.
4. Bake for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
5. While the chips bake, mix together the Greek yogurt, lemon juice, parsley, and black pepper to make the yogurt dip.
6. Serve the baked eggplant chips with the yogurt dip on the side.

These Baked Eggplant Chips with Yogurt Dip are a healthy and satisfying gluten-free snack. The eggplant chips have a crispy texture that’s reminiscent of traditional chips, while the yogurt dip provides a refreshing and creamy contrast. This combination makes for a perfect low-sodium appetizer that is flavorful, light, and nutritious. Whether you’re serving them at a gathering or enjoying them on your own, these chips are a great choice for anyone looking to indulge in a guilt-free snack.

Cauliflower Buffalo Bites

For those craving something spicy and bold, these Cauliflower Buffalo Bites are a fantastic gluten-free and low-sodium appetizer. The cauliflower florets are roasted to perfection and coated in a zesty buffalo sauce made with simple ingredients. They offer the perfect balance of heat and crunch, making them an excellent alternative to traditional buffalo wings.

Ingredients:

• 1 large head of cauliflower, cut into bite-sized florets
• 1/4 cup olive oil
• 1/4 cup hot sauce (look for low-sodium)
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon smoked paprika
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the cauliflower florets with olive oil and smoked paprika until evenly coated.
3. Spread the cauliflower in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy.
4. In a small bowl, combine the hot sauce and apple cider vinegar.
5. Once the cauliflower is roasted, toss it in the buffalo sauce to coat.
6. Serve immediately, garnished with fresh parsley.

These Cauliflower Buffalo Bites provide a flavorful and spicy gluten-free alternative to traditional buffalo wings. The cauliflower’s crispiness and the tangy, smoky buffalo sauce create a perfect combination for anyone craving bold flavors without the added sodium. These bites are light yet satisfying, making them a great low-sodium, plant-based appetizer option for parties or game-day snacks. Their versatility and taste will keep everyone coming back for more.

Caprese Salad Skewers

Simple and elegant, these Caprese Salad Skewers make for a fresh and light appetizer. Combining sweet cherry tomatoes, fresh mozzarella, and fragrant basil leaves, they’re a perfect gluten-free and low-sodium option for any occasion. Drizzled with a balsamic glaze, they provide a burst of flavor without overloading on salt, offering a balanced and satisfying bite.

Ingredients:

• 1 pint cherry tomatoes
• 1 package fresh mozzarella balls (small size)
• Fresh basil leaves
• 2 tablespoons balsamic glaze (check for low-sodium)
• Freshly ground black pepper

Directions:

1. On small skewers or toothpicks, alternate threading cherry tomatoes, mozzarella balls, and basil leaves.
2. Arrange the skewers on a serving platter.
3. Drizzle with balsamic glaze and sprinkle with black pepper.
4. Serve immediately or refrigerate until ready to serve.

Caprese Salad Skewers are a classic, elegant appetizer that is both gluten-free and low in sodium. The combination of fresh, juicy tomatoes, creamy mozzarella, and aromatic basil makes for a light and refreshing snack. The balsamic glaze adds a touch of sweetness and acidity, enhancing the flavors without the need for excess salt. Perfect for a summer gathering or any special occasion, these skewers will delight your guests with their simplicity and delicious taste.

Avocado and Cucumber Rolls

These Avocado and Cucumber Rolls are a light, refreshing appetizer that’s both gluten-free and low in sodium. The crunchy cucumber serves as the perfect base for creamy avocado, creating a satisfying bite that’s full of flavor. These rolls are ideal for a healthy snack or as an elegant party appetizer.

Ingredients:

• 1 cucumber, sliced into thin ribbons
• 1 ripe avocado, sliced
• 1 tablespoon fresh lemon juice
• Fresh dill for garnish
• Fresh cracked black pepper, to taste

Directions:

1. Use a vegetable peeler to slice the cucumber into thin ribbons, discarding the seeds.
2. Slice the avocado into thin strips.
3. Lay a cucumber ribbon flat, and place a slice of avocado at one end. Roll it up gently, securing it with a toothpick if needed.
4. Drizzle with fresh lemon juice and garnish with fresh dill and black pepper.
5. Serve immediately.

Avocado and Cucumber Rolls are a delicious and nutritious appetizer that’s both gluten-free and low in sodium. The smooth and creamy avocado pairs beautifully with the refreshing crunch of cucumber, creating a light and satisfying bite. The touch of lemon juice and dill enhances the flavors without overpowering the natural taste of the ingredients. These rolls are perfect for anyone looking for a healthy, elegant appetizer that’s quick to prepare and sure to impress guests.

Zucchini Fritters with Tzatziki Sauce

These zucchini fritters are a savory and crispy gluten-free appetizer that is perfect for anyone looking for a light, low-sodium snack. Made with fresh zucchini, they are lightly fried for a golden crunch and paired with a refreshing homemade tzatziki sauce. The tzatziki, made with Greek yogurt, cucumber, and dill, offers a cooling contrast to the warm fritters.

Ingredients for Zucchini Fritters:

• 2 medium zucchinis, grated
• 1 egg
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup Parmesan cheese (optional, for low-sodium)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Freshly ground black pepper to taste
• Olive oil for frying

Ingredients for Tzatziki Sauce:

• 1/2 cup plain Greek yogurt
• 1/4 cup cucumber, finely chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Fresh cracked black pepper, to taste

Directions:

1. Grate the zucchinis and squeeze out excess water using a clean kitchen towel.
2. In a bowl, combine the grated zucchini, egg, breadcrumbs, Parmesan, garlic powder, oregano, and black pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat. Drop spoonfuls of the zucchini mixture into the pan and flatten them gently with the back of the spoon.
4. Fry the fritters for about 3-4 minutes on each side, until golden brown.
5. For the tzatziki sauce, combine the Greek yogurt, cucumber, dill, lemon juice, garlic, and black pepper in a bowl. Stir well.
6. Serve the fritters with the tzatziki sauce on the side.

These zucchini fritters with tzatziki sauce are a flavorful and satisfying gluten-free appetizer. The fritters have a crispy exterior while remaining light and tender inside. The cool and tangy tzatziki complements the fritters perfectly, providing a refreshing contrast. This dish is a wonderful low-sodium option, as it utilizes fresh ingredients and avoids heavy seasoning. It’s perfect for a family gathering, picnic, or even as a quick, healthy snack.

Avocado and Tomato Bruschetta

This Avocado and Tomato Bruschetta is a vibrant, gluten-free appetizer with a fresh and zesty twist on the traditional bruschetta. Instead of the typical bread, we use ripe avocado as the base, topped with juicy tomatoes, garlic, and basil. It’s a light and flavorful dish that offers the perfect balance of creaminess and tang without added sodium.

Ingredients:

• 2 ripe avocados, peeled and sliced
• 1 cup cherry tomatoes, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 garlic clove, minced
• Fresh cracked black pepper, to taste

Directions:

1. Slice the avocados into thick slices and arrange them on a serving platter.
2. In a small bowl, combine the chopped tomatoes, garlic, basil, olive oil, balsamic vinegar, and black pepper. Stir to combine.
3. Spoon the tomato mixture generously over the avocado slices.
4. Serve immediately, garnished with extra basil if desired.

This Avocado and Tomato Bruschetta is a light, fresh, and satisfying appetizer. The creamy avocado complements the juicy tomatoes and fragrant basil, creating a perfect harmony of flavors. The drizzle of olive oil and balsamic vinegar adds a touch of richness, while keeping the dish gluten-free and low in sodium. It’s an ideal choice for a refreshing appetizer at a summer gathering or a healthy snack any time of the day.

Spaghetti Squash Bites with Pesto

These Spaghetti Squash Bites with Pesto are a creative and healthy gluten-free appetizer that’s packed with flavor. The spaghetti squash is roasted until tender, and then formed into small bite-sized portions. These are topped with a homemade, low-sodium basil pesto sauce that adds a herby richness. It’s a fantastic appetizer that’s sure to delight guests with its light, yet satisfying flavor.

Ingredients for Spaghetti Squash Bites:

• 1 small spaghetti squash
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste

Ingredients for Pesto:

• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons pine nuts
• 2 tablespoons Parmesan cheese (optional for low-sodium)
• 1 clove garlic
• Freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Roast for 30-40 minutes, until tender.
2. Once the squash is roasted, use a fork to scrape out the flesh into spaghetti-like strands. Let it cool slightly.
3. While the squash cools, prepare the pesto by blending basil, olive oil, pine nuts, Parmesan (if using), garlic, and black pepper in a food processor until smooth.
4. Once the squash is cool enough to handle, form it into small bites or mounds on a baking sheet.
5. Drizzle with the pesto sauce and bake for another 10-15 minutes until crispy on the edges.
6. Serve warm.

Spaghetti Squash Bites with Pesto are a creative, gluten-free, and low-sodium appetizer that’s full of delicious flavors. The roasted spaghetti squash provides a unique base for the bite-sized portions, while the pesto adds a punch of freshness and depth. These bites are light but satisfying and make an excellent low-sodium, plant-based choice for parties or casual gatherings. They are as fun to eat as they are to make!

Roasted Carrot Hummus

Roasted Carrot Hummus is a flavorful twist on traditional hummus, made with roasted carrots, chickpeas, and tahini. This creamy, velvety hummus is gluten-free and low in sodium, making it the perfect healthy dip for a variety of veggies, crackers, or gluten-free pita. The natural sweetness of the roasted carrots pairs beautifully with the earthy flavors of the chickpeas, making this hummus both nutritious and delicious.

Ingredients:

• 2 large carrots, peeled and chopped
• 1 can (15 oz) low-sodium chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Freshly ground black pepper, to taste
• 1 tablespoon lemon juice
• Water, as needed for consistency

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the chopped carrots with olive oil, cumin, garlic powder, and black pepper. Roast in the oven for 20-25 minutes until soft and slightly caramelized.
3. In a food processor, combine the roasted carrots, chickpeas, tahini, and lemon juice. Process until smooth.
4. If the hummus is too thick, add a little water to reach your desired consistency.
5. Serve with fresh vegetable sticks, gluten-free crackers, or pita.

Roasted Carrot Hummus is a delightful, low-sodium twist on a classic appetizer. The roasted carrots bring out a natural sweetness, while the chickpeas provide a creamy base. This hummus is rich in flavor and nutrients, making it an excellent option for anyone seeking a healthy, gluten-free snack. It’s perfect for dipping or as a spread for sandwiches and wraps.

Garlic and Herb Roasted Mushrooms

These Garlic and Herb Roasted Mushrooms are a savory and earthy gluten-free appetizer. The mushrooms are roasted with garlic, olive oil, and a variety of herbs, creating a fragrant and satisfying bite. This simple yet flavorful dish is naturally low in sodium and can be served as a stand-alone appetizer or added to other dishes like salads or grain bowls.

Ingredients:

• 2 cups baby mushrooms, cleaned and stems trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• Freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the mushrooms with olive oil, garlic, thyme, rosemary, and black pepper until evenly coated.
3. Arrange the mushrooms in a single layer on the baking sheet and roast for 20-25 minutes, until tender and golden.
4. Serve warm, garnished with extra fresh herbs if desired.

Garlic and Herb Roasted Mushrooms are a simple yet elegant gluten-free appetizer. The natural umami flavor of the mushrooms is elevated with the addition of garlic and fresh herbs, making each bite savory and aromatic. This dish is light, low in sodium, and can be served as a healthy starter at dinner parties or as a snack. Its versatility also makes it a great addition to salads or served alongside meats.

Crispy Chickpea Bites

Crispy Chickpea Bites are a delicious and crunchy gluten-free appetizer that’s both healthy and full of flavor. The chickpeas are roasted until crispy and golden, providing a satisfying crunch that pairs perfectly with your favorite low-sodium dipping sauce. These bites are a great source of protein and fiber, making them a nutritious snack that everyone will enjoy.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel, removing any excess moisture.
3. Toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, and black pepper until evenly coated.
4. Spread the chickpeas in a single layer on the baking sheet and bake for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
5. Serve immediately with a dipping sauce of your choice, such as a low-sodium yogurt dip.

Crispy Chickpea Bites are an addictive, gluten-free, and low-sodium snack that’s both crunchy and flavorful. Roasting the chickpeas brings out their natural nuttiness, while the spices add a smoky and savory kick. These bites make for an excellent healthy alternative to traditional chips or fries, and they can easily be customized with your favorite seasonings. Whether served at a gathering or enjoyed as a snack, they’re sure to be a hit!

Roasted Red Pepper and Goat Cheese Crostini

These Roasted Red Pepper and Goat Cheese Crostinis are a fresh and flavorful gluten-free appetizer that combines the smokiness of roasted red peppers with the creamy tang of goat cheese. The combination of flavors creates a mouthwatering bite that’s both savory and satisfying, without being heavy.

Ingredients:

• 1 jar roasted red peppers, drained and chopped
• 1/2 cup goat cheese, softened
• 1 tablespoon olive oil
• 1/2 teaspoon fresh thyme, chopped
• Freshly ground black pepper, to taste
• Gluten-free baguette, sliced

Directions:

1. Preheat the oven to 375°F (190°C). Arrange the gluten-free baguette slices on a baking sheet and toast in the oven for 5-7 minutes until crispy.
2. In a small bowl, mix the goat cheese, olive oil, thyme, and black pepper until smooth and well-combined.
3. Spread the goat cheese mixture on each toasted baguette slice.
4. Top each crostini with a spoonful of chopped roasted red peppers.
5. Serve immediately, garnished with additional fresh thyme if desired.

Roasted Red Pepper and Goat Cheese Crostinis are a light and savory gluten-free appetizer that’s full of flavor. The tangy goat cheese pairs perfectly with the sweet and smoky roasted red peppers, creating a satisfying bite on a crispy toasted baguette. These crostinis are an excellent option for those seeking a low-sodium, gluten-free snack that’s both elegant and simple to prepare. Perfect for a gathering or a quick appetizer, they offer a burst of flavor in every bite.

Baked Sweet Potato Wedges with Avocado Dip

These Baked Sweet Potato Wedges with Avocado Dip are a deliciously satisfying gluten-free appetizer. The roasted sweet potato wedges are crispy on the outside and tender on the inside, making them the perfect base for a creamy, zesty avocado dip. It’s a light, flavorful snack that’s both filling and healthy.

Ingredients for Sweet Potato Wedges:

• 2 medium sweet potatoes, peeled and cut into wedges
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Freshly ground black pepper, to taste

Ingredients for Avocado Dip:

• 1 ripe avocado, mashed
• 2 tablespoons Greek yogurt
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• Fresh cracked black pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato wedges with olive oil, paprika, garlic powder, and black pepper. Spread them in a single layer on the baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy.
4. While the sweet potatoes bake, prepare the avocado dip by combining the mashed avocado, Greek yogurt, lime juice, cilantro, and black pepper in a small bowl.
5. Serve the baked sweet potato wedges with the avocado dip on the side.

Baked Sweet Potato Wedges with Avocado Dip is a hearty yet light gluten-free appetizer that’s packed with flavor. The sweet potato wedges are crispy and satisfying, while the creamy avocado dip provides a refreshing contrast. This dish is a great low-sodium alternative to traditional fries and pairs perfectly with a variety of dipping sauces. It’s a nutritious, delicious snack that’s perfect for any occasion, from casual dinners to more formal gatherings.

Cucumber and Hummus Bites

Cucumber and Hummus Bites are a simple, healthy, and gluten-free appetizer that’s perfect for snacking. The crisp cucumber provides a refreshing base for creamy hummus, creating a satisfying bite that’s full of flavor and texture. These bites are naturally low in sodium and make an excellent snack or party appetizer.

Ingredients:

• 1 cucumber, sliced into rounds
• 1/2 cup hummus (store-bought or homemade with low-sodium ingredients)
• Fresh parsley for garnish
• Fresh cracked black pepper, to taste

Directions:

1. Slice the cucumber into thick rounds and arrange them on a serving platter.
2. Spoon a small dollop of hummus onto each cucumber slice.
3. Garnish with fresh parsley and a sprinkle of black pepper.
4. Serve immediately.

Cucumber and Hummus Bites are a quick and refreshing gluten-free appetizer that’s both light and satisfying. The cucumber provides a fresh crunch, while the creamy hummus adds richness and depth. With a sprinkle of fresh parsley and black pepper, these bites are a flavorful and healthy low-sodium snack that’s perfect for any occasion. Whether served as part of a larger spread or as an individual treat, they’re a simple yet delicious choice.

Roasted Butternut Squash and Spinach Salad

This Roasted Butternut Squash and Spinach Salad is a warm, nutritious, and gluten-free appetizer that combines the earthy sweetness of roasted butternut squash with the freshness of spinach. The addition of a light lemon dressing adds brightness, making this dish a satisfying, low-sodium choice to start any meal.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 2 cups fresh spinach
• 1/4 cup red onion, thinly sliced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Fresh cracked black pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the diced butternut squash with olive oil and black pepper, then roast for 20-25 minutes until golden and tender.
3. In a bowl, combine the spinach, roasted butternut squash, and red onion.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, and black pepper. Drizzle the dressing over the salad.
5. Toss gently and serve warm.

Roasted Butternut Squash and Spinach Salad is a comforting and flavorful gluten-free appetizer. The roasted butternut squash brings a natural sweetness, which pairs beautifully with the slightly bitter spinach and tangy lemon dressing. This low-sodium dish is both nutritious and satisfying, making it a perfect light starter or snack. Whether served on its own or alongside other dishes, this salad is sure to be a hit with anyone looking for a healthy and delicious appetizer.

Grilled Peach and Prosciutto Skewers

Grilled Peach and Prosciutto Skewers are a sweet and savory gluten-free appetizer that’s bursting with flavor. The combination of juicy grilled peaches and salty prosciutto creates a perfect balance, while the skewer presentation makes them easy to serve at any gathering. They’re naturally low in sodium and offer a fresh, flavorful bite that’s sure to impress.

Ingredients:

• 2 ripe peaches, cut into wedges
• 4 slices prosciutto, cut into strips
• Fresh basil leaves for garnish
• Freshly ground black pepper, to taste

Directions:

1. Preheat the grill or grill pan over medium heat.
2. Wrap each peach wedge with a strip of prosciutto and thread it onto skewers.
3. Grill the skewers for 2-3 minutes per side, until the peaches are slightly caramelized and the prosciutto is crispy.
4. Garnish with fresh basil leaves and black pepper before serving.

Grilled Peach and Prosciutto Skewers are a sophisticated, gluten-free appetizer that combines the sweetness of grilled peaches with the savory richness of prosciutto. The fresh basil and black pepper add a touch of flavor that complements the other ingredients perfectly. These skewers make for a low-sodium, flavorful appetizer that’s great for summer parties or any occasion where you want to impress guests with something unique and delicious.

Note: More recipes are coming soon