Spinach Kale Yogurt Dip with Whole Grain Crackers

• Vegetarian

• Produce

  • 2 tbsp Chives
  • 1 tbsp Garlic
  • 5 oz Kale, leaves
  • 1 tsp Lemon, fresh zest
  • 1 tsp Onion powder
  • 2 tbsp Shallots
  • 5 oz Spinach, leaves

• Condiments

  • 2 tsp Lemon juice, fresh

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 1/2 tsp Kosher salt
  • 1 tbsp Poppy seeds
  • 1 tbsp Sesame seeds
  • 2 tsp Sugar
  • 3 cups Whole wheat flour

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Flaxseeds, whole

• Snacks

  • 1 Crackers, whole grain store bought or homemade

• Dairy

  • 1 cup Greek yogurt, plain non fat
  • 1/2 cup Parmesan cheese

• Liquids

  • 1 cup Water

Found on jessicagavin.com

Description

Directions

• Heat oil in a large frying pan over medium high heat. Add shallots, onions, and garlic and cook, stirring often, until fragrant, about 1 minute. Add spinach and kale, cook, stirring often, until wilted, about 2 to 5 minutes.
• Scoop spinach mixture into a blender or food processor; blend until roughly puréed. In a medium sized bowl, stir together spinach and kale mixture, salt, lemon zest and juice, yogurt and parmesan cheese. Season to taste with pepper and more salt.
• Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
• In a medium bowl, whisk together the flour, sugar, onion powder, and salt.
• Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
• Divide the dough into two halves and set one half aside. Sprinkle a large piece of parchment paper with flour and set one half on top. Pat it into a thick square with your hands.
• Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. The thinner the dough, the more crunchy it will be. Flour rolling pin as needed if dough is sticky. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling. Use the parchment paper to transfer the dough to the floured sheet pan, flipping the crackers over into the pan. Carefully peel away the parchment paper and discard.
• Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. Gently press the seeds into the dough to help them stick.
• Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 2-inch by 3-inches, or desired shapes. Its fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking about 3 to 5 times.
• Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.
• Transfer the baked crackers to a wire rack to cool completely. The crackers will slightly crisp further as they cool, however, try to get as crisp as possible straight from the oven. Store the crackers in an airtight container on the counter for 2 to 3 days. To re-crisp the crackers, lay them on a baking sheet and put them in a 350°F oven for a few minutes.

Nutrition