Butter Baked Saltines with "Whatever You’ve Got" Dip
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 148
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 35
- Sodium
- 176
- Total: 20 min
- Active: 10 min
Ingredients
Crackers:
1 sleeve (about 36 crackers) saltines or soda crackers
1/2 cup (113 grams) unsalted butter, melted
Kosher salt and freshly ground black pepper
Dip:
1 cup (250 milliliters) plain Greek yogurt
1 garlic clove, minced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper, optional
Spicy Dip Add-Ins (Optional):
3 to 4 tablespoons mint, cilantro or green onions, finely chopped
1 to 2 tablespoons sriracha, sambal oelek, or something spicy, optional
Briny Dip (Optional):
1/4 cup (60 milliliters) pitted kalamata olives, chopped
2 tablespoons capers, chopped
3 to 4 tablespoons basil, parsley or tarragon, finely chopped
Directions
- For the crackers: Heat your oven to 400 degrees F.
- Lay the crackers out onto a sheet pan in a single layer and brush with the melted butter. If you have any butter leftover, evenly drizzle over the crackers. Season with salt if you’re not using salted top crackers and a bit of pepper, if desired. Bake until golden brown, 8 to 10 minutes.
- For the dip: Meanwhile, make the dip by whisking together the yogurt, garlic, lemon zest and lemon juice. If not using add-ins, season to taste with salt and pepper.
- For a spicy dip: Stir through the herbs and hot sauce, then season to taste with salt and pepper.
- For a briny dip: Stir through the olives, capers and herbs, then season to taste with salt and pepper.
- Serve the crackers warm or cooled to room temperature with the dip.
Cook’s Note
The crackers can be stored in a container or resealable plastic bag at room temperature for up to 3 days. If they get a little soft, just heat them at 400 degrees F in the oven for a few minutes until crisp.