Star-Shaped Crackers with Dip (Printable version)

Crisp star-shaped crackers paired with a creamy herb dip, ideal for festive gatherings and sharing.

# What you need:

→ Crackers

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon baking powder
04 - 2 tablespoons unsalted butter, cold and cubed
05 - 1/3 cup cold water
06 - 1 tablespoon olive oil
07 - 1 teaspoon dried herbs (thyme, rosemary), optional

→ Dip

08 - 1/2 cup cream cheese, softened
09 - 1/4 cup sour cream
10 - 2 tablespoons chives, finely chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1/2 teaspoon garlic powder
13 - Salt and black pepper, to taste

# How To:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, salt, baking powder, and dried herbs if using.
03 - Add cold cubed butter to the dry mixture and rub in until the texture resembles coarse crumbs.
04 - Stir in cold water and olive oil until a dough forms, then knead briefly on a lightly floured surface until smooth.
05 - Roll out the dough to approximately 1/8 inch thickness and cut star shapes using a cookie cutter.
06 - Arrange the star-shaped crackers on the baking sheet and prick each with a fork.
07 - Bake for 12 to 15 minutes until lightly golden and crisp. Allow to cool completely.
08 - Combine cream cheese, sour cream, chives, parsley, garlic powder, salt, and pepper in a bowl; mix until smooth.
09 - Arrange crackers around a small bowl filled with dip on a serving platter and serve immediately.

# Expert Advice:

01 -
  • They look absolutely stunning arranged around that creamy dip, like you spent hours when you really didn't
  • The dough is so forgiving that even on your first try, they'll turn out beautifully crisp and golden
  • You can make them the day before and they stay perfectly crunchy in an airtight container
02 -
  • Cold butter is non-negotiable. If it's too soft, your crackers will be dense instead of flaky and crisp.
  • Don't skip pricking the crackers with a fork. The first time I forgot, half of them puffed up like little balloons and lost their delicate crunch.
  • Let them cool completely before storing. Warm crackers in a container will soften and lose that satisfying snap.
03 -
  • Roll the dough between two sheets of parchment to avoid adding extra flour, which can make the crackers dry.
  • If your dough feels sticky, chill it for 10 minutes before rolling. It's much easier to handle cold.
  • Taste your dip before serving and adjust the salt. Cream cheese can vary in saltiness, and you want it just right.

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