These gluten-free rosemary crackers are delicious and great for dipping or topping with veggies.
Designer Dippers – A Healthier Cracker
Preheat oven to 350 degrees.
In a large bowl, beat the egg and the olive oil together.
Stir in the remaining ingredients and mix well, giving it a few kneads.
Turn the mixture out onto a sheet of parchment paper and flatten it a bit.
Cover with another sheet of parchment paper and roll out to 1/8 inch thick.
Remove the top sheet of parchment and cut into 1-inch squares with a sharp knife.
Transfer the squares (with the bottom sheet of parchment still there) to a sheet pan and bake for 15-20 minutes, checking occasionally.
The outside crackers might be done sooner than the center crackers; if so, just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool. Continue baking the remaining crackers until they are just barely golden in color. Store in an airtight container.
This dip is incredibly flavorful, and is great served with anything from carrots and celery to pita chips or crackers. Ring in the New Year on a healthy note by serving this dish at your party!
Garlicky Kale and Spinach Dip for New Years Party
Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
Add kale and spinach to the boiling water and cook until wilted, about 2 minutes. Remove from the boiling water and plunge into the ice bath. Once the greens are cool, remove them from the ice bath, shake off any excess water, and place in the bowl of a food processor.
Add garlic, pine nuts, and vinegar and, while puréeing, slowly pour in the olive oil. Continue puréeing, stopping to scrape down the sides of the bowl with a rubber spatula as necessary, until all of the oil is incorporated and the mixture is smooth, about 4 minutes. Season with salt and serve.