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.
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
If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.