Fall has finally arrived, bringing with it shorter days, dark rainy afternoons, hockey games, invitations to holiday parties, heavy sweaters, and many late nights outside decorating our house for Halloween. B.O.B. Bob and I often find ourselves either too tired or too busy to deal with making a real dinner and rely on snacks instead. At this time of year, our favorite snack of choice is Bats & Jacks Halloween Pretzels. We both have a serious addiction to them, and you can find us snacking on them at some point almost every day of the week. While B.O.B. Bob chooses to eat them right out of the bag, I tend to dip them in either hummus or cottage cheese. It’s not too farfetched to assume that at some point in September or October, B.O.B. Bob and I will be sitting down to a dinner of pretzels, cheese, salami, and mustard for dinner. Sometimes you just have to make do with what you have on hand. We don’t do fancy around here; we do real. And sometimes real means that you have a piece of toast, a handful of peanuts, or just a drink for dinner.
Chobani recently contacted me to ask how I would change up a classic “chips and dip” plate using one of their new Chobani Mezé Dips. As of now, there are four flavors available; Roasted Red Pepper, Three Pepper Salsa, Chili Lime, and Smoked Onion and Parmesan. Well Chobani, my idea of changing things up would be to make my own homemade crackers. It’s something I’ve wanted to do for some time now, but never taken the time to try, and oh my, now that I’ve tried it, I don’t think I’ll ever be able to eat a cracker out of a box again. The most difficult ordeal I faced when making these, was finding a cookie cutter that actually had a real shape to it. I purchased a set of miniature Halloween cookie cutters last week only to discover that each and every one of them looked like a blob. I had planned on making ghost crackers, but the ghost, or what I assumed to be the ghost, looked more like an amoeba. I settled for the skeleton skull instead, or what I now like to refer to as the upside down snowman. Next time, I’ll skip the fancy dancy cookie cutters, because they taste just as good no matter what shape they come in.
How Will You Dip Healthier?
Chobani MezéDip is available in Roasted Red Pepper, Three Pepper Salsa, Chili Lime, and Smoked Onion and Parmesan.
Click HERE for a $1 off coupon.
- Chobani Mezé Dips contain only natural ingredients that are not genetically modified.
- Chobani Mezé Dips have no artificial flavors or preservatives.
- Chobani Mezé Dips are made with milk from hormone-free cows.
- Chobani Mezé Dips contain both live and active cultures.
- Chobani Mezé Dips are gluten free, kosher certified, vegetarian-friendly, and contain less than 5% lactose.
Ingredients:
- 1 Cup Water
- 2 Tablespoons Olive Oil
- 1 Teaspoon Ground Sea Salt
- 5 Teaspoons Sesame Seeds
- 3 Teaspoons Poppy Seeds
- 1 Teaspoon Ground Sea Salt
- 3 1/2 Cups All-Purpose Flour (Additional for Rolling)
- 4 1/2 Teaspoons Baking Powder
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Garlic Powder
- 6 Tablespoons Unsalted Butter
- 1 Egg
- 3 Tablespoons Water
Directions:
- Preheat oven to 400 degrees.
- In a small bowl, whisk together the water, olive oil, and 1-teaspoon of sea salt; set aside
- In a small bowl, combine the sesame seeds, poppy seeds, and 1-teaspoon of sea salt; set aside.
- Place the flour, baking powder, sugar, and garlic powder in a food processor; pulse until combined.
- Cut the butter into small pieces and add it to the food processor; pulse until combined.
- Slowly add the water, oil, and salt mixture to the food processor while pulsing; pulse until the dough just comes together.
- With a flour-dusted rolling pin, roll half of the dough out onto a well-floured surface. Cut the dough into shapes with a cookie cutter or pizza cutter.
- Place the crackers onto a Silpat or parchment paper lined baking sheet.
- In a small bowl, whisk together the egg and water. Use a pastry brush to lightly brush the mixture onto each cracker and then sprinkle with the everything seed combination.
- Bake for 7 to 10 minutes, or until the bottom of each cracker is golden brown and the crackers are crunchy.
- Repeat with the remaining dough.
- Allow to cool completely, before storing in an airtight container.
Suggestions:
- This is very puffy and wet dough that will require additional flour to roll it out.
- Working with half the dough at once makes it easier to roll out.
- To prevent burning, make sure to remove any leftover seeds from the baking sheet in between cooking each batch of crackers.
- Baking times may vary depending on the thickness of your dough and the size of your crackers.
Improvements:
- Add grated cheese to the cracker dough.
- Serve this soup alongside Double the Beef Stew.
- Ditch the cookie cutters and use these Nordic Ware Halloween Cookie Stamps
instead.
Ingredients:
- 1 Cup Water
- 2 Tablespoons Olive Oil
- 1 Teaspoon Ground Sea Salt
- 5 Teaspoons Sesame Seeds
- 3 Teaspoons Poppy Seeds
- 1 Teaspoon Ground Sea Salt
- 3 1/2 Cups All-Purpose Flour (Additional for Rolling)
- 4 1/2 Teaspoons Baking Powder
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Garlic Powder
- 6 Tablespoons Unsalted Butter
- 1 Egg
- 3 Tablespoons Water
Directions:
- Preheat oven to 400 degrees.
- In a small bowl, whisk together the water, olive oil, and 1-teaspoon of sea salt; set aside
- In a small bowl, combine the sesame seeds, poppy seeds, and 1-teaspoon of sea salt; set aside.
- Place the flour, baking powder, sugar, and garlic powder in a food processor; pulse until combined.
- Cut the butter into small pieces and add it to the food processor; pulse until combined.
- Slowly add the water, oil, and salt mixture to the food processor while pulsing; pulse until the dough just comes together.
- With a flour-dusted rolling pin, roll half of the dough out onto a well-floured surface. Cut the dough into shapes with a cookie cutter or pizza cutter.
- Place the crackers onto a Silpat or parchment paper lined baking sheet.
- In a small bowl, whisk together the egg and water. Use a pastry brush to lightly brush the mixture onto each cracker and then sprinkle with the everything seed combination.
- Bake for 7 to 10 minutes, or until the bottom of each cracker is golden brown and the crackers are crunchy.
- Repeat with the remaining dough.
- Allow to cool completely, before storing in an airtight container.
*Some affiliate links can be found in this post.
*Faith, Hope, Love, & Luck did not receive monetary compensation for this post from Chobani. I am a huge fan of their yogurt and was excited to have the opportunity to try a new product of theirs. If you would like to try one of Chobani’s Mezé Dips, you can find a $1 off coupon HERE.
Use this Boo Yah Appetizer Plate for your Halloween snack plate.
I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.
