Our friend Spencre at Gingertooth put together this absolute dream of a recipe for us that takes a new twist on crackers-and-dip. It's no secret that seaweed belongs in crackers and we love the pairing with a creamy, rich dip like her Creamy Avo Dip.
If you need a green dressing for rice bowls, salad, or veggie dish, this dip can be thinned out with water to make a scrumptious salad dressing.
Creamy Avo Dip
1 ripe avocado
½ cup full fat yogurt or sour cream
1 teaspoon paprika (smoked or unsmoked)
1 teaspoon lemon juice
2-3 cloves garlic
Salt and pepper to taste
Optional: ½ teaspoon cane sugar, maple syrup or agave*
Room temp water, as needed
Put all the ingredients in a blender or food processor. Make sure to taste as you go so you can get a sense of what tastes best to you. Add more garlic, lemon juice, water etc. as you go if you feel the need. Adding water thins the dip out, making it the perfect dressing for rice and veggie bowls, or salads.
*Sweetness enhances the all around flavor of a dish. It’s the best, not quite a secret, secret I’ve learned in the kitchen.
3 cups all-purpose flour
2 teaspoons raw sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
Seeds or everything bagel season to top
Preheat the oven to 450F. Mix dry ingredients in a mixing bowl, then add olive oil and water while mixing continuously. Add about 1 tbs of each at a time. Continue mixing until the dough is shaggy and begin to knead with your hands. Once the dough has formed, dump out onto a floured surface and shape dough into a ball. Roll out into one thin sheet (about 1/8 of an inch). Brush dough with water, and sprinkle seeds or seasoning. Cut into desired shape with a pizza cutter or cookie cutter and place crackers onto a baking sheet lined with parchment paper. Bake for 12-14 minutes or until edges have browned slightly. Let cool. Store in an airtight container for up to 1 week. You may also store these in the freezer for later use.