A simple, satisfying and fun snack, side to a big bowl of soup or roasted veggies – crackers + dip!
Now that I’m going into office twice a week not just for me, but the whole family, I’ve had to rummage through their drawers to bring back their forgotten stuff – which also is quite a bit of fun. I found bars of chocolate, candy, peanuts and these gorgeous rye crackers which are now all part of my personal stash.
These crackers needed a showcase of its own – they are that good.
Ideally, a bit of good quality cheese and a sweet preserve would be wonderful and my go-to, but I’ve ran out of cheese, cream cheese and all kinds of spreads – so I had to lean towards the next best thing – a hung curd dip. I make at least a cup or so of it at all times in the fridge – it’s cooling, delicious and versatile. With the current heatwave, this yoghurt is an amazing savior – dip for chips, crudites, lavash, khari biscuit, plain biscuit, into sandwich, on top of potatoes… the list is endless!
The Recipe
Serves
Ingredients
- 1 cup yoghurt
- 1 tsp garlic minced
- 2 tbsp mixed dried herbs
- 1 tsp red chili flakes
- ½ tsp salt
- crackers
- tomato slices
- onion slices
- microgreens
- black pepper
Instructions
- Mix the yoghurt with garlic, dried herbs and chili flakes and refrigerate
- Spread a generous amount of the dip on the crackers, top with tomato slices, onions, and microgreens and drizzle of olive oil, pepper
