Name a better duo than crackers and dip — we’ll wait. Mary Berg shares an easy salty appetizer or snack with two kinds of dips to spice things up.
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 sleeve (about 36 crackers) saltines or soda crackers
- 1/2 cup (113 grams) unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 1 cup (250 milliliters) plain Greek yogurt
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- Kosher salt and freshly ground black pepper, optional
- 3 to 4 tablespoons mint, cilantro or green onions, finely chopped
- 1 to 2 tablespoons sriracha, sambal oelek, or something spicy, optional
- 1/4 cup (60 milliliters) pitted kalamata olives, chopped
- 2 tablespoons capers, chopped
- 3 to 4 tablespoons basil, parsley or tarragon, finely chopped
Instructions
- For the crackers: Heat your oven to 400 degrees F.
- Lay the crackers out onto a sheet pan in a single layer and brush with the melted butter. If you have any butter leftover, evenly drizzle over the crackers. Season with salt if you’re not using salted top crackers and a bit of pepper, if desired. Bake until golden brown, 8 to 10 minutes.
- For the dip: Meanwhile, make the dip by whisking together the yogurt, garlic, lemon zest and lemon juice. If not using add-ins, season to taste with salt and pepper.
- For a spicy dip: Stir through the herbs and hot sauce, then season to taste with salt and pepper.
- For a briny dip: Stir through the olives, capers and herbs, then season to taste with salt and pepper.
- Serve the crackers warm or cooled to room temperature with the dip.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 148 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 35 mg |
| Sodium | 176 mg |