Chive Dill Cracker Spread Food

SOUR CREAM DILL DIP

Steps:

• In a bowl, combine the first six ingredients. Refrigerate for at least 1 hour. Serve with vegetables or crackers.

GOAT CHEESE SPREAD

Steps:

• In a food processor, pulse the cheese, herbs, and ⅛ teaspoon pepper until creamy. Serve with the crackers.

WHITE CHEDDAR AND CHIVE CRACKERS RECIPE BY TASTY

Steps:

• Add the flour, salt, and baking powder to the bowl of a food processor. Pulse a few times to combine. Add the butter and cheddar and pulse until well combined and the consistency is crumbly, with the butter and cheese broken down to uniform pieces throughout. Add the chives and red pepper flakes and pulse to combine.
• Add 3 tablespoons of ice water, 1 tablespoon at a time, and pulse until the dough comes together. It should hold together on its own but crumble when you press it between 2 fingers. If the dough is still too dry, add more water, 1 teaspoon at a time, until the desired texture is reached.
• Turn the dough out onto a lightly floured surface and shape into a disc, then wrap in plastic wrap. Transfer the dough to the refrigerator to chill for 30 minutes. Set 2 baking sheets in the refrigerator to chill while the dough is resting.
• Preheat the oven to 350°F (180°C).
• In a small bowl, whisk together the egg and 1 tablespoon cold water. Set aside.
• On a lightly floured surface, roll out the dough to ⅛-inch thick, pinching together any cracks around the edges. Using a 2-inch leaf and/or star cutter, punch out as many crackers as you can. Gather up the dough scraps and roll out again, repeating the process up to 3 times.
• Line the chilled baking sheets with parchment paper, then transfer the crackers to the pans. Brush the crackers with the egg wash.
• Bake the crackers for 20-22 minutes, or until golden brown. Let cool completely, then store in an airtight container at room temperature (with a silica packet inside to absorb excess moisture) for up to 5 days.
• Enjoy!

CHIVES SPREAD

Steps:

• Mix ingredients in small bowl. Spread on crackers.

HERB CREAM CHEESE

Steps:

• Make sure the cream cheese is softened. Leave it out at room temperature for 1 hour, or place it on a plate in the microwave, cook 5 seconds, flip over the block of cheese and cook another 5 seconds. (If it's not room temperature at this point, cook another few seconds, but air on the conservative side.)
• Chop the herbs. Mix everything together in a bowl, adding a little Greek yogurt, milk or sour cream 1 tablespoon at a time if you'd like a fluffier, more spreadable texture (we used 1 tablespoon Greek yogurt).
• Make whipped cream cheese by adding 1/2 tablespoon milk and whipping the cream cheese in a food processor or stand mixer. Then add the chopped herbs and pulse until combined.

CHIVE DIP FOR CRACKERS OR VEGETABLES

Steps:

• Combine all ingredients in a bowl.
• Refrigerate for a couple hours for flavors to blend.
• Serve with crackers or cut-up vegetables.

CHIVE DILL CRACKER SPREAD

Steps:

• Put all ingredients in a bowl.
• Mix well using a hand mixer.
• Serve with wheat crackers.
• Or, to be fancy, you can whip just the cream cheese and herbs, roll it into a ball, roll it in the walnuts, then refrigerate for 1/2 hour and serve!