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Pea, parsley & cheddar dip with pumpkin seed crackers

Pea, parsley & cheddar dip with pumpkin seed crackers

A recipe from a charming and inventive cookbook this week - blogger Rejina Sabur-Cross's Gastrogeek. I've picked it because I love dips - who doesn't? - but also because of the amazing-looking crackers.

Regina writes: "This is one of my all time favourite dips, and the crackers are insanely easy to make – in fact every time I’m in the supermarket and I see those expensive packets of gourmet crackers, I always remember just what a piece of cake it is to bake these and make a beeline straight for the flour section instead. Perfect for snacking on in front of the telly or passing round with drinks.

Serves 4

For the dip

1 garlic clove

1 teaspoon salt

150g frozen petits pois, defrosted

2 tablespoons soured cream

2 tablespoons mayonnaise

1‑2 tablespoons finely chopped fresh parsley

70g mature Cheddar cheese, grated

25g toasted pine nuts

1 tablespoon chives, finely chopped

1 teaspoon garlic powder

freshly ground black pepper

Crush the garlic clove with 1 teaspoon of salt to form a paste. Transfer to a bowl and add the remaining dip ingredients. Blitz together using a hand-held electric blender and place in the fridge to chill.

For the crackers

50g plain or spelt flour, plus extra for dusting

50g wholemeal or rye flour

5 teaspoons of seeds of your choice

3 tablespoons grated Parmesan or other hard cheese, for sprinkling

pinch of salt

In a bowl, mix the flours with about 6 tablespoons of water to form a supple dough. Turn a roasting tin or baking sheet upside down, dust it with flour and roll the dough out to cover the tin. It should be nice and thin - don’t worry if it doesn’t look perfect.

Preheat the oven to 180˚C/gas mark 4. Sprinkle the dough with a little water and from a slight height (to ensure even distribution) sprinkle over the seeds, cheese and a pinch of salt. Pop the inverted tin in the oven and bake for 15‑20 minutes or until golden and crisp.

Remove and slide a spatula under to loosen the cracker before breaking up into big bite-size shards.

Serve the hot crackers with the cold dip. Any leftover crackers will keep in an airtight container for a few days.

What to drink: I'd probably go for a Sauvignon Blanc or Semillon with this but you could drink an Italian white like a Vermentino, a rosé or even a glass of sparkling wine like a Cava.

Gastrogeek by Rejina Sabur-Cross is published by Kyle Books, priced £15.99. Photography: Chris Terry

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Comments: 2 (Add)

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Fiona Beckett on April 22 2013 at 06:20

Lovely recipe - and really fun book. Full of good ideas!

rejina on April 18 2013 at 06:43

Fiona, thanks so much! Especially loving the wine recommendation

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