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Butter Baked Saltines with “Whatever You’ve Got” Dip
Name a better duo than crackers and dip —we'll wait. Mary Berg shares an easy salty snack with two kinds of dips to spice things up.
YIELDS
6
TO
8
Ingredients
Crackers
- 1 sleeve (approx. 36 crackers) soda crackers
- 1/2 cup (113 g) butter, melted
- Kosher salt, optional
- Freshly ground black pepper, optional
Dips
- 1 cup (250 ml) plain Greek yogurt
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- Kosher salt and black pepper
Spicy Dip
- 1–2 tablespoons sriracha, sambal oelek, or something spicy, optional
- 3–4 tablespoons mint, cilantro, or green onions, finely chopped
Briny Dip
- 1/4 cup (60 ml) pitted kalamata olives, chopped
- 2 tablespoons capers, chopped
- 3—4 tablespoons basil, parsley, or tarragon, finely chopped
Directions
Crackers
- Heat your oven to 400°F.
- Lay the crackers onto a sheet pan in a single layer and brush with the melted butter. If you have any butter left over, evenly drizzle over the crackers. Season with salt if you’re not using salted top crackers and a bit of pepper if desired.
- Bake for eight to 10 minutes or until golden brown.
Dips
- Meanwhile, make the dip by whisking together the yogurt, garlic, lemon zest, and lemon juice. Stir through the optional add-ins for a spicy or salty dip, then season to taste with salt and pepper.
- Serve the crackers warm or cooled to room temperature with the dip. Enjoy!
TIP: The crackers can be stored at room temperature in a container or zip-top for up to 3 days. If they get a little soft, heat them in a 400°F oven for a few minutes until crisp.
