When I dip, you dip, we dip.

Sorry, had to.

My aunt made a version of this dip last Summer and I literally stole the bowl and hid from the party with it, I kid you not. And yes, I am a little embarrassed to tell you that but when you try this herby, Summery, fresh-from-the-garden dip, you will knooooow.

Wanna know the best part? You can whip this up no sweat thanks to our dear, dear friend, the food processor. All hail the food processor.

I use this one if you're in the market.


There is one little secret that takes this dip to the next level and that is the magic, unicorn flavor of roasted garlic.

Have you ever roasted your own? Holy moly, batman. Bouts to make this a weekly ritual because DAMN, that smell is d i v i n e and all you need is olive oil, garlic, tin foil and your oven.

The base of the dip is great on it's own but I'm a toppings gal. Grilled corn, dressed tomatoes and all the herbs will make this baby really sing!



Want to really blow it out the water?

Make your own crackers.

You heard that right.

You can make your own crackers with ingredients you likely have in your home (we're talking flour, salt & water) and in less than 30 minutes. I shit you not. This is real life. Cracker-making can be done by the most ammeter bakers (you're looking at her).

Let's talk flour for just a sec. In the original recipe I came across, they used spelt flour, which I had never heard of in my life. So I was intrigued.

What in the actual hell is spelt flour?

Well, it turns out spelt flour is a whole lot like whole wheat flour in flavor and texture. It's nutty and a little sweeter than whole wheat, but it doesn't actually contain wheat.

It's nutritionally a bit stronger than wheat flour with more protein and less calories. It's an easily digestible whole grain with substantial fiber. It's been around for centuries and shows up in all sorts of breads, pastas and wheat-free recipes.

I found spelt flour in the organic aisle at Wegmans and it can be found at most Whole food stores. Don't feel like searching for this random ingredient? Feel free to substitute with All-purpose flour, Whole Wheat flour or a mixture of the two.

A few tips for your cracker making success:

  1. Thin is the name of the game. Make sure you roll out your dough as thin as possible before sticking in the oven.
  2. Pierce the dough with a fork so steam can escape while baking. This will prevent too many puffed up crackers.
  3. If it's a really humid day, turn the oven off after baking, and leave the oven door cracked while the crackers cool down.



This was my very first attempt at crackers and it really was a game changer. Mind is blown. I honestly feel like I will see the cracker aisle in a new way next time I'm shopping. Like I'm almost judging them for making us think this was unattainable. Am I being dramatic?

If you make your own crackers, comment and let me know how it goes for you!!! I want to hear!



Garden Bean Dip with Everything Crackers

dip adapted from How Sweet It Is

cracker from Smitten Kitchen via New York Times

serves a large party


Ingredients

Dip

2 15oz cans of cannellini beans, drained & rinsed
1 15oz can of chickpeas/garbonzo beans, drained & rinsed
^apparently they're the same thing and I had no idea

1/4 cup ice water
1/4 cup olive oil, plus more for drizzling
Juice of half a lemon
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
4 cloves roasted garlic
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped

Dip toppings

2 ears corn, grilled
2 tablespoons butter
1 cup cherry tomatoes, halved
1 teaspoon olive oil
1/2 teaspoon balsamic vinegar
Salt
Pepper
Fresh thyme to garnish
Fresh rosemary to garnish
Green onion to garnish
Fresh basil to garnish

Crackers

1 1/2 cups spelt flour, or any flour you have on hand
1/2 cup water
Salt
Dried minced onion, poppy seeds & sesame seeds

Instructions

  1. Using a food processor, blend the beans with ice water. While the food processor is running, pour the 1/4 cup of olive oil in a steady stream and continue to blend until smooth and creamy. Add the lemon juice, salt, pepper, onion powder, smoked paprika, roasted garlic cloves, rosemary and thyme. Pulse until thoroughly mixed. Taste and season more as needed. Chill in the refrigerator while you prepare the toppings and crackers
  2. Grill the corn. I like to slather butter, salt and pepper on mine and wrap in a thin layer of aluminum foil. I grill on high heat for 15 minutes and turn often. Check to see if some kernels are browned and remove from heat.
  3. Cut cherry tomatoes in half and dress with olive oil, balsamic vinegar, salt and pepper.
  4. Top the bean dip with grilled corn, tomatoes, fresh herbs and a drizzle of olive oil.
  5. For the crackers, preheat the oven to 425°. Dissolve the salt in the water and then mix with flour in a medium-sized bowl. Knead the dough a few times until a ball forms.
  6. Flip over a 12x17 inch cookie sheet, lightly flour the surface and roll out the cracker dough very thin until it covers the entire cookie sheet (about 1/4 inch thick). Spray the surface with water and use a fork to poke holes all over the dough. Sprinkle the minced onion and seeds over top. Score the dough into squares if you want neat crackers, otherwise you can break into pieces for more rustic crackers.
  7. Bake until the crackers are crisp and golden brown, about 25 minutes (check often to avoid burning). Break into pieces and serve with your dip!

Step back and observe how flippin' fancy you are. High five, friend.