Chive Dill Cracker Spread Recipes

SOUR CREAM DILL DIP

Steps:

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

SMOKED SALMON DIP

Steps:

• Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
• Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

30+ BEST WAYS TO COOK WITH CHIVES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

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!

"SMOKED" SALMON CRACKER SPREAD

Steps:

• In small mixer bowl beat cream cheese at med.
• speed, scraping bowl often, until light and fluffy (2-3 min) Add salt, lemon juice, onion, and liquid smoke.
• Continue beating until well mixed (1-2 min).
• By hand, stir in salmon.
• Spoon into serving bowl and serve with crackers.
• Store refrigerated.
• Garnish with chives, green onions, olives, pimiento, etc.
• to taste.

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!