*Adapted from marksdailyapple.com
What is it about dip that makes it so irresistible? The creamy and spreadable texture? The comforting flavor? For whatever reason, kids love to dip (and eat dip) and so do adults. Just because you’ve purged your pantry of crackers and chips, doesn’t mean you have to say goodbye to dip, too. Vegetables, either raw or fried into chips, are the perfect vehicle for carrying dip from bowl to mouth. Thin strips of cooked chicken breast aren’t half bad either. But admittedly, when you’re in the mood for a crispy cracker to plunge into your favorite dip (or top with a slice of aged cheddar) a carrot stick doesn’t always satisfy the craving.
- 2 cups (8 ounces) raw blanched almond slivers
- 1/4 teaspoon salt
- 1 teaspoon dried dill
- 1 egg, whisked
- 2 tablespoons avocado oil or melted coconut oil
- Preheat oven to 350 degrees Fahrenheit.
- In a food processor mix nuts, salt and dried dill until nuts reach desired consistency. For textured crackers, leave nuts in tiny pieces. For smooth crackers, blend until nuts reach a flour-like consistency.
- Add egg and oil and pulse just until incorporated.
- For a thin, crunchy cracker flatten the dough between two sheets of parchment paper (sold in the same aisle as plastic wrap and aluminum foil) then use a rolling pin to get the dough as thin as possible. Remove the top sheet of parchment paper and set the other (with the dough on top) on a cookie sheet. Use a knife or pizza wheel to cut cracker shapes.
- Or, for a thicker cracker with a rounded shape, wrap the dough in a large piece of parchment paper and shape it into a log about 9 inches long and 1-2 inches tall. Use a knife to slice thin pieces of dough into crackers. If the dough is too soft, put it in the freezer for 10 minutes, then cut. Bake crackers for 10-12 minutes. Let cool completely before eating.
Let us know how you enjoyed or modified the recipe, leave a comment below or send us you photos!