This is one of my favourite dips that I have been making for years. It was created by a friend and I many years ago when we needed a last minute dip for my sons birthday party but didn’t have the ingredients for the usual herb and garlic or french onion type dips.
If you wanted a spicy capsicum dip like the store bought style, you can add some fresh chilli to this and a pinch of cayenne pepper.
These crackers are yummy and crunchy. They aren’t very flavoursome on their own so they work perfectly with this dip.
My other cracker recipes:
- Cheese and Bacon Crackers
- Cheesy Herb Crackers
- Olive Oil Crackers
- Rosemary Garlic Crackers
- Sour Cream and Chive Crackers
- Wheat Free Cheese Biscuits
If you don’t have a tmx you can use a food processor to make both the dip and cracker dough.
- 440g bakers flour
- 170g water
- 50g baby spinach
- 40g olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 egg, beaten
- Salt, additional
- 250g cream cheese, cubed
- 200g roasted capsicum strips
- 1/2 teaspoon paprika, optional
- 1/2 teaspoon garlic powder, optional
- 10 basil leaves
- Salt and pepper to taste
- Preheat oven 180 degrees.
- Place all ingredients into bowl except the egg and additional salt.
- Knead for 2 minutes.
- Line four baking trays with baking mats or baking paper.
- Divide dough into four balls.
- Roll out into four very thin rectangles. The thinner they are, the thinner the crackers. I find its best to roll out on the baking paper or baking mat you will be cooking on.
- Brush the rectangles with the egg and sprinkle salt over each.
- Use a pizza wheel or spatula to cut into strips.
- Bake for 15-20 minutes or until nice and crunchy.
- Store in an airtight container.
- Place all ingredients into bowl.
- Blitz on speed 5 until well combined. Approximately 5-10 seconds.
- Make 1 cup of dip and 80 crackers.