Korean Risotto Bowl with Crispy Tofu
Korean Risotto Bowl with Crispy Tofu
March 4, 2019

Shamrock Olive Oil Crackers with Avocado Green Goddess Dip

Shamrock Olive Oil Crackers with Avocado Green Goddess Dip
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Shamrock Olive Oil Crackers with Avocado Green Goddess Dip

Shamrock Olive Oil Crackers with Avocado Green Goddess Dip

Celebrate St. Patrick's Day with these shamrock olive oil crackers with avocado green goddess dip! Spread luck and good food with fun shaped crackers and delicious dip.

This recipes makes 24 crackers and 1 cup of dip.

Yields6 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

Ingredients

For the Green Goddess Dip:
 2 ripe avocados, peeled and pits removed
 ½ cup sour cream or plain Greek yogurt
 ¼ cup packed fresh parsley
 ¼ cup packed fresh cilantro
 ¼ cup Colavita Extra Virgin Olive Oil (plus more as needed)
 Juice from 1 lemon
 ½ tsp sea salt
 ¼ tsp smoked paprika
For the Crackers:
 2 cups all-purpose flour
 ¼ tsp salt
 ¼ cup water
 2 large eggs
 ¼ cup + 1 tbsp Colavita Extra Virgin Olive Oil, separated
For the Cracker Topping:
 ¼ cup parmesan
 ¼ cup grated sharp white cheddar cheese
 1 tbsp freshly ground black pepper
 1 tbsp minced chives
 1 tbsp coarse sea salt or large flake sea salt
Equipment:
 Shamrock cookie cutters
Other:
 Carrots for extra dipping

Directions

1

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

2

Combine the water, eggs and 1/4 cup of the Colavita olive oil in a large measuring cup.

3

Place the flour and salt in the bowl of a food processor and pulse a few times to combine.

4

Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems too wet, add another tablespoon of flour.


5

Remove the dough from the food processor and wrap in plastic. Let rest 15 minutes.

6

Divide into two portions and roll out each portion into thin sheets – about 1/8” thick.

7

Brush the top of the sheets with the remaining Colavita olive oil, and sprinkle with the cheeses, chives, coarse salt and black pepper.

8

Using a rolling pin, gently press the topping into the surface.

9

Cut the dough with the cookie cutters and transfer to the baking sheets.


10

Bake 15 minutes until lightly browned and crisp.


Make the Green Goddess Dip:
11

While the crackers are baking, make the dip. Place all the dip ingredients into a blender and process until smooth. Taste and adjust for seasoning.

12

Scoop the dip into a bowl and serve alongside the shamrock crackers and carrot sticks.

Ingredients

For the Green Goddess Dip:
 2 ripe avocados, peeled and pits removed
 ½ cup sour cream or plain Greek yogurt
 ¼ cup packed fresh parsley
 ¼ cup packed fresh cilantro
 ¼ cup Colavita Extra Virgin Olive Oil (plus more as needed)
 Juice from 1 lemon
 ½ tsp sea salt
 ¼ tsp smoked paprika
For the Crackers:
 2 cups all-purpose flour
 ¼ tsp salt
 ¼ cup water
 2 large eggs
 ¼ cup + 1 tbsp Colavita Extra Virgin Olive Oil, separated
For the Cracker Topping:
 ¼ cup parmesan
 ¼ cup grated sharp white cheddar cheese
 1 tbsp freshly ground black pepper
 1 tbsp minced chives
 1 tbsp coarse sea salt or large flake sea salt
Equipment:
 Shamrock cookie cutters
Other:
 Carrots for extra dipping

Directions

1

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

2

Combine the water, eggs and 1/4 cup of the Colavita olive oil in a large measuring cup.

3

Place the flour and salt in the bowl of a food processor and pulse a few times to combine.

4

Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems too wet, add another tablespoon of flour.


5

Remove the dough from the food processor and wrap in plastic. Let rest 15 minutes.

6

Divide into two portions and roll out each portion into thin sheets – about 1/8” thick.

7

Brush the top of the sheets with the remaining Colavita olive oil, and sprinkle with the cheeses, chives, coarse salt and black pepper.

8

Using a rolling pin, gently press the topping into the surface.

9

Cut the dough with the cookie cutters and transfer to the baking sheets.


10

Bake 15 minutes until lightly browned and crisp.


Make the Green Goddess Dip:
11

While the crackers are baking, make the dip. Place all the dip ingredients into a blender and process until smooth. Taste and adjust for seasoning.

12

Scoop the dip into a bowl and serve alongside the shamrock crackers and carrot sticks.

Shamrock Olive Oil Crackers with Avocado Green Goddess Dip

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