Snack Time:
BISCUITS, CRACKERS AND DIPS
SWEET TREATS OFTEN get all the attention when baking, but I have never been one to take savoury snacks for granted. In fact, I crave savoury and salty nibbles more often than sweet sometimes—and if making a homemade savoury snack keeps my hand out of a bag of commercial potato chips, then it must be a good idea.
Savoury snacks are just as gratifying to make as sweet treats, and they’re great to have on hand for a light lunch, a mid-afternoon pick-me-up or even a host gift. When family and friends drop by for a beer on the patio or to watch the big game, something cheesy or spicy hits just the right note. And though you could shop for store-bought savoury nibbles just as you could buy premade cookies or cake, baking savoury treats can satisfy your wish to bake.
Even if you naturally lean more toward sweet than savoury, the aroma of melting cheddar and the pairing of crunchy crackers and flavourful dips will keep you coming back for more. And many of these recipes are perfect for getting the kids involved.
Cheddar, Bacon and Zucchini Muffins
SIMPLE
These savoury muffins are very fluffy, and it’s all due to the mayonnaise in the batter. By using mayonnaise, an emulsion of egg and oil, there is no need for additional oil in the recipe. And the combination of bacon, cheddar, zucchini and a little sundried tomato may remind you of a BLT sandwich.
Makes 12 muffins • Prep Time: 10 minutes • Cook Time: 25 minutes
| 1½ cups (130 g) | coarsely grated zucchini |
| ¾ cup (175 mL) | buttermilk |
| ¼ cup (60 mL) | mayonnaise |
| 1 | large egg |
| 1½ cups (225 g) | all-purpose flour |
| 2 Tbsp (25 g) | granulated sugar |
| 2 tsp | baking powder |
| ½ tsp | baking soda |
| 1⅓ cups (120 g) | coarsely grated old cheddar cheese |
| 6 strips | cooked bacon, roughly chopped |
| ¼ cup (13 g) | finely chopped sundried tomatoes |
1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. Whisk the zucchini, buttermilk, mayonnaise and egg together in a large bowl. In a separate bowl, sift the flour, sugar, baking powder and baking soda together. Add the dry ingredients all at once to the batter and stir to combine. Stir in the cheese, bacon and sundried tomatoes.
3. Scoop or spoon the batter into the muffin tin and bake for about 25 minutes, until the muffins have browned and the top of a muffin springs back when gently pressed. Cool the muffins in their tin on a cooling rack for at least 15 minutes.
4. Serve warm or at room temperature. The muffins will keep in an airtight container at room temperature for up to 3 days.
note
If you’ve ever grown zucchini, then you know that one plant produces loads of zucchini that always seem to be ready to harvest all at once. This recipe offers an alternative to taking your excess zukes to your friend’s door, ringing the doorbell and running away (I’ve had that happen, opening my door to a delivery of zucchini!). Try baking these muffins and leave them at the door instead.
Fluffy Cheddar and Chive Biscuits
SIMPLE
These biscuits are a very easy “drop” style, meaning you simply drop spoonfuls of batter onto your baking tray. Warm from the oven, they have a crisp exterior and a soft and buttery centre.
Makes 18 to 20 biscuits • Prep Time: 10 minutes • Cook Time: 20 minutes
| 2½ cups (375 g) | all-purpose flour |
| 2 Tbsp (25 g) | granulated sugar |
| 2½ tsp | baking powder |
| 1 tsp | fine salt |
| ½ tsp | baking soda |
| ½ cup (115 g) | cold unsalted butter |
| 2 cups (180 g) | loosely packed grated cheddar cheese |
| 3 Tbsp (45 mL) | chopped fresh chives |
| 1¼ cups (310 mL) | buttermilk |
| 1 | egg, whisked, for brushing |
1. Stir the flour, sugar, baking powder, salt and baking soda in a large bowl. Use a box grater to grate in the cold butter, then stir it into the flour. Stir in the cheese and chives. Add the buttermilk, mixing until the dough comes together (the mixture will be dense).
2. Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper. Use an ice cream scoop or two tablespoons to drop spoonfuls of the batter onto the tray, leaving 2 inches (5 cm) between them. Brush the top of the biscuits with egg wash and bake for 18 to 20 minutes, until golden brown. Immediately transfer the biscuits from the trays to a cooling rack. Cool the biscuits for at least 5 minutes before serving.
3. The biscuits are best served warm. They will keep up to a day, well wrapped, and can be reheated in a 350°F (180°C) oven for just over 5 minutes.
notes
• If you’re hosting a crowd for a barbecue, these biscuits are a perfect last-minute accompaniment. Whip them up and put them in the oven before you shuffle your potato salad, coleslaw and other barbecue staples outside, then take them out of the oven, warm and inviting, as everyone sits down to eat.
• Grating the butter into your biscuit dough is a handy trick that ensures your butter gets worked into the batter evenly and easily.
Nacho Cheese Loaf
SIMPLE
Think about a large pan of nachos—tortilla chips smothered with melting cheese, sprinkled with jalapeno peppers and green onions, and dipped in salsa and then sour cream. Now take that combination of flavours and imagine them in a moist, cheese-laden loaf that is so much easier to pack into lunches or eat on the go!
Makes one 9 × 5-inch (2 L) loaf (12 to 16 slices) • Prep Time: 15 minutes • Cook Time: 75 minutes
| 2 cups (300 g) | all-purpose flour |
| 1 cup (165 g) | cornmeal (or 1 cup/115 g maseca) |
| ¼ cup (50 g) | granulated sugar |
| 2 tsp | chili powder |
| 2 tsp | baking powder |
| ½ tsp | baking soda |
| ½ tsp | salt |
| 1½ cups (135 g) | coarsely grated cheddar cheese |
| ¼ cup (25 g) | finely grated Parmesan cheese |
| 1 cup (250 mL) | tomato salsa |
| ½ cup (125 mL) | full-fat sour cream |
| ⅓ cup (80 mL) | vegetable oil |
| 2 | large eggs |
| 3 | sliced green onions |
| ¼ cup (60 mL) | chopped pickled jalapenos (optional) |
| 2 Tbsp (30 mL) | pickled jalapeno juice or fresh lime juice |
1. Preheat the oven to 375°F (190°C). Grease a 9 × 5-inch (2 L) loaf pan and line the long sides so that the parchment hangs over the edge of the pan.
2. Whisk the flour, cornmeal (or maseca), sugar, chili powder, baking powder, baking soda and salt together to combine. Stir in the cheddar and Parmesan.
3. In a separate bowl, whisk together the salsa, sour cream, oil and eggs. Add this mixture all at once to the dry ingredients and stir gently until evenly combined (the batter will be thick). Stir in the green onions, jalapenos (if using) and pickled jalapeno juice (or lime juice). Scrape the batter into the prepared pan and spread to level it. Bake for 60 to 75 minutes, until a skewer inserted in the centre of the loaf comes out clean.
4. Cool the loaf in the pan on a cooling rack for 15 minutes, and then turn it out of the pan onto the rack to cool for at least 15 minutes more before slicing. The loaf is delicious served warm or at room temperature. It will keep, well wrapped, for up to 3 days, or can be frozen for up to 3 months.
note
If this loaf is a day or two old, try toasting it. It won’t toast up crispy, but it softens nicely and wakes up the nacho flavours—and no cheese will ooze into your toaster.
note
Maseca is finely ground cornmeal used to make corn tortillas. Although it has a finer texture than cornmeal, the loaf bakes up just as nicely with a stronger “tortilla chip” flavour. Some grocery stores carry it, or look for maseca in Latin American specialty grocers.
Hummus Crackers
MORE INVOLVED
I love crackers. A strange admission, yes, but I would choose crackers over potato chips in a heartbeat (but don’t ask me to give up popcorn). These crispy crackers are a delicious savoury snack all on their own or as an addition to a cheese platter, and served with a Roasted Carrot Dip (this page) it’s as if you’ve reversed the traditional carrot sticks and hummus.
V • GF • Makes about 5 dozen crackers • Prep Time: 15 minutes, plus chilling • Cook Time: 8 minutes
| ¼ cup (60 mL) | water |
| 3 Tbsp (24 g) | ground flaxseed |
| 1½ cups (180 g) | chickpea flour |
| 3 Tbsp (27 g) | sesame seeds |
| 2 tsp | finely grated lemon zest |
| ¾ tsp | ground cumin |
| ½ tsp | fine salt |
| 1 | clove garlic, minced (or 1 tsp dried granulated garlic) |
| 2 Tbsp (30 mL) | extra-virgin olive oil |
| 2 Tbsp (32 g) | tahini (sesame paste) |
| 2 Tbsp (30 mL) | fresh lemon juice |
1. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper.
2. Stir the water and ground flaxseed together and set aside. Place the chickpea flour, sesame seeds, lemon zest, cumin, salt and garlic in the bowl of a food processor and pulse once or twice to combine. Add the flaxseed water, oil, tahini and lemon juice and pulse until the dough comes together. If the dough feels sticky, wrap and chill for 10 minutes (to let the chickpea flour absorb some of the liquid) otherwise turn the dough out onto a rolling surface.
3. Roll out the cracker dough to under ¼ inch (6 mm) thick, dusting it and the work surface with chickpea flour as needed to prevent sticking. Use a 2-inch (5 cm) round cookie cutter to cut out crackers. Arrange them on the baking trays so they are close together but not touching. Re-roll the scraps and continue cutting until all of the dough has been used. Bake the crackers for about 8 minutes, until golden brown.
4. Cool the crackers on the trays on cooling racks. The crackers will keep in an airtight container at room temperature for up to 1 week.
note
These crackers are a perfect balance: substantial enough to hold up under a good scoop of dip but also delicate enough to be enjoyed on their own.
Clockwise from top: Garlic Parmesan Crackers, Hummus Crackers, Roasted Carrot Dip, Nacho Cheddar Crackers, Easy Avocado Dip
Garlic Parmesan Crackers
MORE INVOLVED
I have been known to sit down with a bowl of garlic croutons and eat them as a snack, as if they were potato chips. And since I love crackers as a snack, I figured that I’d better come up with a recipe that fulfills my cravings for garlicky, crunchy goodness. Not only are these great crackers, you can use them in place of croutons in a Caesar salad.
Makes about 3 dozen crackers • Prep Time: 15 minutes • Cook Time: 10 minutes
| 1 cup (150 g) | all-purpose flour |
| ½ cup (50 g) | finely grated Parmesan cheese |
| 1 | clove garlic, minced, or 1 tsp dried granulated garlic |
| 1 tsp | dried oregano |
| ½ tsp | fine salt |
| ½ tsp | ground black pepper |
| ¼ cup (60 g) | cold unsalted butter, cut in pieces |
| ¼ cup (60 mL) | whipping cream |
1. Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
2. Place the flour, cheese, garlic, oregano, salt and pepper in the bowl of a food processor and pulse once or twice to combine. Add the butter and pulse a few times to work in, then add the cream and continue pulsing until the dough comes together.
3. Turn the dough out onto a lightly floured surface and roll into a square about ¼ inch (6 mm) thick. Using a knife or a pastry wheel, trim away the rough edges and then cut the crackers into rectangles about 1 × 3 inches (2.5 × 5 cm). Arrange them on the baking trays so they are close together but not touching. Bake the crackers for about 10 minutes, until golden brown.
4. Cool the crackers on the trays on cooling racks. They will keep in an airtight container at room temperature for up to 1 week.
Photo on this page
Nacho Cheddar Crackers
MORE INVOLVED
These triangle-shaped crackers may remind you of corn tortilla chips, but they are far more decadent. They are tasty served alongside a bowl of chili or with Easy Avocado Dip (this page).
Makes 6 to 8 dozen crackers • Prep Time: 20 minutes, plus chilling • Cook Time: 16 to 20 minutes
| 1 cup (150 g) | whole wheat flour |
| ½ cup (75 g) | all-purpose flour |
| ½ cup (82 g) | cornmeal |
| 1 Tbsp (12 g) | granulated sugar |
| 2½ tsp | baking powder |
| 2 tsp | chili powder |
| ½ tsp | baking soda |
| ½ tsp | fine salt |
| ½ cup (115 g) | cold unsalted butter |
| 1 cup (90 g) | coarsely grated old cheddar cheese |
| ½ cup (125 mL) | 2% milk |
| 2 Tbsp (30 mL) | pickled jalapeno juice or lime juice |
1. Pulse the whole wheat flour, all-purpose flour, cornmeal, sugar, baking powder, chili powder, baking soda and salt in a food processor to combine. Use a box grater to grate in the cold butter, then add the cheddar and pulse until no bits of butter or cheese are plainly visible. Add the milk and pickled jalapeno juice (or lime juice) and pulse until the dough forms a ball. Shape the dough into a disc and chill for 30 minutes before rolling.
2. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
3. Roll out the dough on a lightly floured surface to ¼ inch (6 mm) thick and cut into 3-inch (7.5 cm) squares. Cut each square on the diagonal to make two triangles from each piece. Arrange these triangles on the baking trays, leaving 1 inch (2.5 cm) between them. Bake for 16 to 20 minutes, until the crackers are lightly browned at the edges.
4. Cool the crackers on the trays on cooling racks. The crackers will keep in an airtight container at room temperature for up to 1 week.
Photo on this page
note
The triangular shape of these crackers makes them look like fried corn tortilla chips, but these are far more refined. That said, having bowls of salsa and sour cream on hand for dipping is highly appropriate.
Roasted Carrot Dip
SIMPLE
The natural sweetness of carrots really comes through in this dip, and while the chickpeas give this dip some structure (and protein), they don’t overwhelm the carrot taste, so you won’t mistake this dip as hummus. I love roasting parsnips and carrots together in the fall: why not try a variation of this dip made with half carrots and half parsnips?
V • GF • Serves 8 (Makes about 2 cups/500 mL) • Prep Time: 15 minutes • Cook Time: 45 minutes
| 1 lb (450 g) | carrots, peeled and diced (about 3 cups/750 mL) |
| 3 Tbsp (45 mL) | extra-virgin olive oil |
| 2 | cloves garlic, peeled |
| 2 tsp | chopped fresh thyme |
|
Salt and ground black pepper |
|
| 1 cup (250 mL) | cooked chickpeas (or tinned, well drained and rinsed) |
| ¼ cup (64 g) | tahini (sesame paste) |
| 2 Tbsp (30 mL) | fresh lemon juice |
| 1 tsp | finely grated lemon zest |
| 1 tsp | ground cumin |
| ½ tsp | ground coriander |
1. Preheat the oven to 350°F (180°C).
2. Toss the carrots with the olive oil, garlic cloves, thyme and a sprinkling of salt and pepper in a large baking dish. Roast the carrots, uncovered, for about 45 minutes, stirring occasionally, until they are tender when pierced with a fork. Cool before making the dip.
3. Purée the carrots in a food processor along with the now-roasted garlic cloves, chickpeas, tahini, lemon juice, lemon zest, cumin and coriander until smooth, adding a little water if needed (up to ½ cup/125 mL) to make it smooth. Season to taste and chill until ready to serve. The dip will keep for up to 4 days, refrigerated.
note
Dress up this colourful dip by adding a dollop or a swirl of plain yogurt, a drizzle of olive oil, a sprinkling of sesame seeds or pomegranate seeds—or all of these things!
Easy Avocado Dip
SIMPLE
This dip is a mellow version of guacamole: the fresh mint and cilantro keep it light and fresh-tasting. Serve with Nacho Cheddar Crackers (this page).
V • GF • Serves 4 to 6 (Makes about 1½ cups/375 mL) • Prep Time: Under 10 minutes
| 2 | ripe avocados |
|
Juice of 1 lemon or lime |
|
| ¼ cup (60 mL) | fresh cilantro leaves |
| ¼ cup (60 mL) | fresh mint leaves |
|
Salt, to taste |
|
1. Cut the avocados in half and spoon the flesh into a food processor. Add the lemon (or lime) juice and purée until smooth. Add the cilantro and mint leaves and pulse. Season to taste with salt, transfer to a serving bowl and refrigerate, covered, until ready to serve.
2. The dip is best served the day it is made, but will keep in an airtight container in the fridge for 1 day. (If you find the surface browns a little, stir it gently before serving.)
note
To scoop the flesh from an avocado, I cut the fruit from top to bottom around the pit and separate the two halves. I find the easiest way to extract the pit is to cut the half avocado containing it into two pieces by running the paring knife through the avocado flesh and around the pit. I pull away one of the quarters from the pit, which makes it easier to grab the pit and pull it away from the remaining quarter.
Warm Pizza Dip
SIMPLE
You can have this gooey, satisfying pizza dip assembled, baked and in front of you in the same time or less that it takes to order a pizza. I’ve included some of my favourite pizza toppings in this version, but naturally I invite you to use your own top picks.
Serves 6 • Prep Time: Under 10 minutes • Cook Time: 20 minutes
| 4 oz (125 g) | cream cheese, room temperature |
| ½ cup (125 mL) | mayonnaise |
| 1 | clove garlic, minced |
| ½ tsp | dried oregano |
| 1 cup (90 g) | grated mozzarella cheese |
| ⅓ cup (35 g) | finely grated Parmesan cheese, plus extra for sprinkling |
| 1 cup (250 mL) | seasoned pasta sauce |
| 12 | slices soppressata or Calabrese salami, julienned |
| ½ cup (130 g) | coarsely chopped artichoke hearts |
| ½ cup (65 g) | coarsely chopped pitted kalamata olives |
|
Garlic Parmesan Crackers (this page) or baguette |
|
1. Preheat the oven to 375°F (190°C) and lightly grease a ceramic 4-cup (1 L) baking dish.
2. Beat the cream cheese to soften it and then beat in the mayonnaise, followed by the garlic, oregano, mozzarella and Parmesan. Spread this mixture into the bottom of the baking dish and pour the pasta sauce over the top, spreading to cover the cheese.
3. Sprinkle the salami, artichoke hearts and olives on top and then finish with a sprinkling of Parmesan in a sheer layer. Bake the pizza dip for about 20 minutes, until it is bubbly around the edges.
4. Let the dip cool for 5 minutes before serving with crackers or slices of baguette. Leftover dip will keep in an airtight container in the fridge for up to 4 days.
note
Assemble this dip ahead of time, cover and keep chilled until it is time to bake it (it may take an extra 5 minutes to melt through if taken right from the fridge to the oven).
