Whipped Ricotta Dip and Crackers
Today I made a whipped ricotta dip and homemade sourdough discard crackers, and let me say they are DIVINE. My toddlers loved them as well. Let me tell you guys how I made them. I will say that this dip is not suitable for babies under the age of 1 because of the honey, but I feel that maple syrup could be easily substituted. This is a really great recipe to make ahead for quick snacks for the kids as well!
Ricotta Dip:
Ingredients:
1 cup ricotta cheese (can be homemade or store bought)
1/4 cup honey
3 tbsp olive oil
Sea salt
Method:
Combine your ingredients into a bowl and use a handheld mixer, immersion blender with a whisk attachment, or stand mixer to blend until smooth and spreadable.
Note: This recipe is super versatile and can be made even better with fresh herbs!
Sourdough Discard Crackers:
Ingredients:
400g sourdough discard
56g olive oil (could also use avocado oil or melted butter)
Seasonings of your choice (I’ve done Italian seasoning, salt, or everything bagel, the possibilities are endless)
Method:
Combine your ingredients in a bowl and continue to stir down with a whisk. The sourdough starter aspect of this makes it a “trust the process” kind of recipe. Eventually the batter will come together and not appear congealed.
Place parchment paper on your baking sheets and spread out onto a thin layer, this is the tricky part of this recipe. Too thin and your crackers will burn, too thick and they won’t be perfectly crisp. I have found that it’s important to make sure the layer is even, which is tricky.
Bake in a preheated 325 degree Fahrenheit oven for 10 minutes, remove the baking sheets, score the crackers, then continue to bake for 25 minutes until golden brown
Remove from your oven and enjoy!