CREAM CHEESE DIP AND CRACKERS RECIPE | EATINGWELL
Sneaking green peppers into this quick fresh dip supplies added vitamin C.
Provided by Diabetic Living Magazine
Categories Healthy Finger Food Recipes
Total Time 5 minutes
Number Of Ingredients 5
Steps:
- Stir together cream cheese, pepper, pecans and pineapple. Serve with crackers.
Nutrition Facts : Calories 162 calories, CarbohydrateContent 15.5 g, CholesterolContent 20 mg, FatContent 8.5 g, FiberContent 2 g, ProteinContent 3.5 g, SaturatedFatContent 3 g, SodiumContent 208 mg, SugarContent 6.5 g
CHEESE CRACKERS RECIPE - NYT COOKING
Cheddar crackers. Cheese wafers. Coins, biscuits, straws and crisps. Known by many names and claimed by many grandmothers, they are all the same, delicious thing: a savory, addictive, shortbread cookie. The key to any short dough — that distinctive tender sandy crumbly texture — is the high fat-to-flour ratio, and this version not only relies on butter but also counts on the delicious fats that come from sesame seeds, block Cheddar and even the oil from the pecans. For a remarkable distinction among the many, many versions of these to be found, toast them until just passing golden into brown, and see how that in itself sets these apart.
Provided by Gabrielle Hamilton
Total Time 50 minutes
Yield About 6 dozen crackers
Number Of Ingredients 10
Steps:
- Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
- Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
- Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
- Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
- Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
- Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
- Arrange the coins in neat rows on the prepared sheets, making sure they’re not quite touching one another. This dough won’t expand or flatten after baking.
- Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
- Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.
Nutrition Facts : @context http//schema.org, Calories 31, UnsaturatedFatContent 1 gram, CarbohydrateContent 2 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 16 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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