Crispy crackers with dip - photo 1
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Crispy crackers with dip

Pikantne Valentine's Day Snacks 90 min Medium 20 wyświetleń ~20.01 PLN - (0)
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Description

Delicately golden, thin, and very crispy crackers served with a creamy, herby dip — the perfect Valentine's snack to share. The crackers can be made at home with simple ingredients: flour, butter, and oil, rolled out very thin, sprinkled with sesame seeds or chili flakes (optional), and baked until crispy. The dip combines cream cheese with Greek yogurt, fresh dill, chives, garlic, and lemon juice — it is smooth, slightly tangy, and aromatic, contrasting well with the neutral, buttery-oily flavor of the crackers. Serve as a Valentine's snack on a large board, garnished with lemon zest and fresh herbs; it looks appealing and encourages sharing. Visually, the dish combines golden, irregular crackers with a creamy, light green dip, creating a romantic impression.

Ingredients (14)

Servings:
4
  • Wheat flour 250 g
  • Butter 50 g
  • Water 60 ml
  • Olive oil 15 ml
  • Cream cheese 200 g
  • Greek yogurt 150 g
  • Garlic 2 ząbki
  • Lemon juice 15 ml
  • Fresh dill 0.8 pęczek
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Chives 0.1 pęczków
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Sesame 20 g
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~20.01 PLN (5.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation - plan

1

Prepare your workspace: take out a mixing bowl, a rolling pin, baking paper, a large knife or pastry cutter, a grater for optional decoration, and a baking tray. Preheat the oven to 200°C with fan (if you only have top-bottom heating, set it to 220°C). Line the baking tray with baking paper.

Use a large, stable bowl and a clean surface for rolling. Always preheat the oven before shaping the crackers so that they start baking immediately upon insertion and do not soak up the fat.

Crackers - dough

2

In a large bowl, sift 250 g of wheat flour. Add 5 g of salt and mix the dry ingredients with a wooden spoon for 10-15 seconds to evenly distribute the salt. Cut 50 g of cold butter into small pieces and add to the bowl with the flour.

Ingredients: Wheat flour, Salt, Butter
Use a wooden spoon or the dough mixer attachment (hook). The butter should be cold – cutting it into small pieces will make it easier to rub into the flour.
3

Rub the butter into the flour with your fingers (the 'crumb' method) until the mixture resembles coarse crumbs – there should be a few larger pieces of butter remaining (about 1-2 minutes). If you are using a mixer, pulse the hooks briefly to avoid overheating the butter.

Ingredients: Butter, Wheat flour
Note: do not mix for too long – the goal is to have small pieces of butter visible in the mixture, which will ensure flakiness. If the mixture becomes too soft, chill it in the fridge for 10 minutes.
4

Add 15 g of olive oil and 60 ml of cold water to a bowl. Start mixing with a fork or spatula, gathering the flour from the edges to the center until the dough begins to come together. If the dough is too dry, add a maximum of 1-2 tablespoons (15–30 ml) of additional water; if it is too sticky, sprinkle a little flour (10 g). Work quickly: combine the ingredients to form a compact, slightly moist ball.

Ingredients: Olive oil, Water, Wheat flour
Use a wide spatula or your hands. The dough should not be sticky like bread — it should be firm, smooth, and rollable. Mixing time: 1-2 minutes of active work.

Crackers - cooling

5

Form a flat disk from the dough about 2 cm thick, wrap it tightly in plastic wrap, and set it in the refrigerator for 30 minutes. Chilling will make rolling easier and ensure the crackers are crispy.

Ingredients: Wheat flour, Butter
You can prepare the dough in advance and chill it for up to 24 hours in the refrigerator. Chilled dough will be easier to roll out very thinly.
10

Remove the baking sheet and let the crackers sit on the sheet for 5 minutes, then gently transfer them to a cooling rack to cool completely. They will reach their full crispness after cooling to room temperature (about 20–30 minutes).

Use a spatula to avoid breaking the crackers while transferring them. If you move them to a plate and leave them on the baking sheet, they may become less crispy due to steam condensation.

Crackers - shaping

6

Take the dough out of the fridge. Divide the disk into 2 parts (it's easier to roll out). On a lightly floured surface, roll out one part into the thinnest possible flatbread — ideally 1–2 mm; the thinner, the crispier it will be after baking. If it sticks to the rolling pin, sprinkle a little flour.

Ingredients: Wheat flour
Use a rolling pin with a smooth surface. If you want perfectly even crackers, use a ruler or two strips of parchment paper as a height guide for rolling.

Crackers - cutting and preparing for baking

7

Using a knife, pastry cutter, or sharp knife, cut the rolled-out dough into rectangles or squares measuring about 4×4 cm. Transfer them to a baking sheet lined with parchment paper, leaving small gaps between them (about 1 cm). Use the sharp end of a fork to poke each cracker in several places (known as docking) — this will prevent excessive puffing.

Ingredients: Wheat flour
Use a wide, flat spatula to transfer the elements to the baking tray to avoid deforming them. The pricking with a fork should be even — don't overdo the number of holes.

Crackers - toppings before baking

8

Before baking, gently brush the surface of the crackers with a brush dampened with olive oil. Evenly sprinkle 20 g of sesame on part of the crackers and optionally 2 g of chili flakes on another part if you want a spicy version. Leave the remaining ones without toppings for contrast.

Ingredients: Olive oil, Sesame, Chili flakes
Use a silicone brush to spread the oil. Additionally, you can add sesame or chili flakes to enhance the flavor and appearance — remember that spices burn quickly, so don't sprinkle them too thickly.

Crackers - baking

9

Place the tray in the preheated oven. Bake at 200°C with convection for 10–14 minutes. After 7–8 minutes, check the color — the edges should start to lightly brown. Remove the crackers from the oven when they are evenly browned at the edges and lightly golden on the surface; remember that they will become even harder after being taken out of the oven.

Watch the oven — every oven bakes differently. If the crackers are brown after 10 minutes, shorten the time. Baking time: 10–14 minutes, depending on thickness and temperature.

Dip - preparing the ingredients

11

In a bowl, place 200 g of cream cheese and 150 g of Greek yogurt. Squeeze in 15 g (1 tablespoon) of lemon juice. Peel and finely chop or press 10 g of garlic (2 cloves) through a garlic press. Finely chop 15 g of dill and 10 g of chives.

Ingredients: Cream cheese, Greek yogurt, Lemon juice, Garlic, Fresh dill, Chives
Use a spoon or spatula to scoop the cheese out of the package. Press the garlic close to the surface of the bowl to prevent the aromas from splattering around the kitchen. Chop the herbs with a thin knife to keep their color.

Dip - mixing

12

Mix the cheese and yogurt with a hand whisk or spoon for about 1–2 minutes until the mixture is smooth and uniform. Add the pressed garlic, lemon juice, chopped herbs, and 1 pinch (1 g) of black pepper. Mix again for 30–45 seconds and taste, adjusting salt or pepper to your liking (if you want more acidity, add another 1/2 teaspoon of lemon juice).

Ingredients: Cream cheese, Greek yogurt, Garlic, Lemon juice, Fresh dill, Chives, Black pepper
To achieve the perfect smoothness, you can use an immersion blender on low speed (10–15 seconds), but avoid aerating the mixture. Mixing time is 1–2 minutes by hand or a short burst with the blender.

Assembly and serving

13

Transfer the dip to a decorative bowl or a small dish in the center of a plate. Arrange the cooled crackers around it or on a serving board in a fan shape. Garnish the dip with additional chopped dill, lemon zest, or a few sesame seeds. Serve immediately to maintain the crispness of the crackers.

Ingredients: Cream cheese, Fresh dill, Sesame
Use a serving board and a small bowl for the dip for an aesthetic effect. Additionally, you can add a few drops of oil to the dip and freshly ground pepper for an elegant finish.

Final tips

14

If you are preparing the snack in advance, store the crackers in an airtight container after they have completely cooled (see storage tips). Keep the dip in the refrigerator in a closed container for up to 48 hours and take it out 20 minutes before serving to bring it to a milder temperature.

Do not store hot crackers in a closed container — the steam will make them soft. Always cool them on a rack.

Fun Fact

💡

Crackers historically originate from simple dried bread and were baked as a durable, portable food — the name 'cracker' refers to their crisp, breaking nature.

Best for

Walentynki Romantyczne spotkanie Przyjęcie domowe Wieczór filmowy

Tips

🍽️ Serving

Serve the crackers on a large board with dip in the center, adding some fresh herbs, cucumber slices, or grapes around for contrast in flavor and color. For variety, prepare 2 versions of the dip: one herb-based and the other with roasted peppers. Arranging the crackers partially overlapping creates a 'petal' effect, perfect for a romantic table.

🥡 Storage

Store completely cooled crackers in an airtight container at room temperature for up to 5 days — moisture will cause them to lose their crunch. Store the dip in the refrigerator for up to 48 hours in a closed container; take it out 20–30 minutes before serving. Do not freeze dairy-based dip (it loses its consistency).

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