Star-Shaped Crackers with Dip

I still remember the first time I made these star-shaped crackers for a holiday party. I was nervous about bringing something homemade to a gathering full of impressive store-bought platters, but these little stars stole the show. Everyone kept asking if I'd ordered them from a bakery, and I loved watching guests reach for just one more.

The year I brought these to my neighbor's cookie exchange, I tucked a small bowl of the herbed dip in the center of my platter. Three people asked for the recipe before I even set it down. There's something about homemade crackers that makes people feel special, like you really put thought into sharing something from your kitchen to theirs.

Ingredients

• All-purpose flour: The backbone of these crackers. I always spoon it into my measuring cup and level it off so they're not too dense.
• Salt and baking powder: Just enough to give them a light, airy crunch without puffing up too much.
• Unsalted butter: Cold is key here. I cube it straight from the fridge and work quickly so it stays that way.
• Cold water and olive oil: This duo brings the dough together. The olive oil adds a subtle richness you'll taste in every bite.
• Dried herbs: I reach for thyme or rosemary depending on my mood. Sometimes I skip them entirely if I want the crackers to be a blank canvas for the dip.
• Cream cheese and sour cream: Softened cream cheese whips up so smooth, and the sour cream adds just the right tang.
• Chives and parsley: Fresh herbs make all the difference. I chop them finely so every scoop of dip has little green flecks.
• Garlic powder: A quiet hero. It seasons without overpowering.

Instructions

Get Your Oven Ready:

Preheat to 375°F and line your baking sheet with parchment. This step saves you from scraping stuck crackers later, trust me.

Mix the Dry Ingredients:

Whisk your flour, salt, baking powder, and herbs together in a big bowl. You'll hear the whisk tapping against the sides, and the herbs will start to release their scent.

Cut in the Butter:

Drop those cold butter cubes in and use your fingertips to rub them into the flour. You're aiming for coarse crumbs, like wet sand. This takes maybe two minutes, and your hands will smell buttery and wonderful.

Bring the Dough Together:

Pour in the cold water and olive oil, then stir with a fork until it clumps up. Turn it out onto a floured counter and knead just until smooth. Don't overwork it or the crackers will be tough.

Roll and Cut:

Roll the dough thin, about 1/8 inch. Use your star cutter to punch out as many as you can. I re-roll the scraps once, but after that they get a little tough.

Prep for Baking:

Lay the stars on your lined sheet and prick each one a few times with a fork. This keeps them flat and crisp instead of puffing up like little pillows.

Bake Until Golden:

Slide them into the oven for 12 to 15 minutes. You'll know they're done when the edges turn golden and your kitchen smells like a bakery. Let them cool completely on the sheet so they crisp up.

Whip Up the Dip:

While the crackers cool, beat together your cream cheese, sour cream, chives, parsley, garlic powder, salt, and pepper. Taste it and adjust. I always add a little more chives because I love the oniony bite.

Arrange and Serve:

Put your dip in a small bowl in the center of a platter and fan the crackers around it like rays of a star. It looks so festive, and everyone can reach in easily.

Save

I made these for my daughter's first holiday party at our house. She was so proud to tell her friends that we made the crackers ourselves. Watching her carefully arrange them on the platter, tongue peeking out in concentration, is a memory I'll carry forever. That dip bowl sat empty by the end of the night, and she beamed the whole time.

Keeping Them Fresh

Once completely cool, store the crackers in an airtight container at room temperature. They'll stay crisp for up to five days, which makes them perfect for making ahead. I've even frozen the unbaked cut-outs on a tray, then bagged them and baked straight from frozen, adding just a minute or two to the time.

Playing with Flavors

Sometimes I brush the crackers with a little olive oil and sprinkle flaky sea salt on top before baking. Other times I stir finely grated Parmesan into the dough for a cheesy twist. If you want to match the dip to a theme, swap the herbs for dill and add a squeeze of lemon, or go smoky with a pinch of smoked paprika.

When You're Serving a Crowd

This recipe doubles beautifully. I've made triple batches for big gatherings, and the dough handles it like a champ. You can also set out a few different dips, small bowls of hummus, or even a warm cheese spread, and let guests mix and match.

• If you don't have a star cutter, any shape works. I've used circles, hearts, even tiny trees.
• Leftover dip is fantastic on baked potatoes or stirred into scrambled eggs the next morning.
• For a little heat, add a pinch of cayenne to the dip. Just a pinch, it sneaks up on you.

Save

These crackers have become my go-to whenever I want to bring something that feels homemade and special without spending all day in the kitchen. I hope they bring as much joy to your table as they have to mine.

Recipe Questions & Answers

→ What herbs enhance the crackers?

Dried thyme and rosemary add subtle aromatic notes to the cracker dough, enhancing flavor without overpowering.

→ Can I use a different cheese for the dip?

Yes, substituting cream cheese with Greek yogurt or mascarpone changes the texture and flavor while maintaining creaminess.

→ How thin should the crackers be rolled?

Roll the dough to about 1/8-inch (3 mm) thickness to ensure crispness after baking.

→ Is it possible to prepare the crackers ahead of time?

Yes, baked crackers can be stored in an airtight container for several days to retain crispness.

→ What is the best way to serve the crackers and dip?

Arrange crackers radiating around a small bowl of dip for an inviting presentation that makes sharing easy.