HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS
Steps:
- For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
- To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
- In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.
PARTY CRACKER DIP
"I make this dip to serve at home or take to parties. I'm always asked for the recipe, so now I set several copies alongside the dish. Only takes 5 ingredients and 10 minutes!" Sue Harville - Orange City, Florida
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese and cheese spreads until blended. Stir in red onion and garlic powder. Cover and refrigerate for at least 2 hours (cheese mixture will be soft). Serve with crackers.
Nutrition Facts : Calories 170 calories, Fat 15g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 326mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
SHRIMP CRACKER DIP
This was a hit at the New Year's Party. Quit addictive and so pretty and festive looking on the table.
Provided by CookingMonster
Categories < 15 Mins
Time 15m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Mix, in a bowl, the first 5 ingredients. Spread in a 9x13 pan.
- Layer overtop, and in order given the next 5 ingredients.
- This is best if mixed the night before serving, but a few hours is great too. Serve with assorted wheat and rice crackers.
Nutrition Facts : Calories 347.7, Fat 30.1, SaturatedFat 16.6, Cholesterol 130.3, Sodium 375.1, Carbohydrate 6.2, Fiber 0.2, Sugar 1.3, Protein 13.9
DELI CRACKER DIP
Simple and quick to make, delicious to the tastebuds--what more do you need? Kids love this stuff, so do adults. Excellent for a substantial snack after school, tailgate party, picnic, appetizer at a fancy party.
Provided by Debber
Categories Spreads
Time 3m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Mix the ingredients.
- Refrigerate to meld the flavors.
- Serve at room temp with crackers
- OR spread a spoonful on a slice of toast or French bread & broil for a minute.
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