The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

something for dipping

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dolcebaker's picture
dolcebaker

something for dipping

Not sure where to put this (which forum);  I am looking for ideas of something I can make to dip.  So far I have come up with thinly sliced raisin walnut bread baked to a crispy state and pita and lavash.  Looking for other ideas of what would be good for a tray along with a bread bowl for dipping.  Not the usual potatoe chips please.  ??  Thanks!

Kollin's picture
Kollin
alabubba's picture
alabubba

Toasted baguette slices

EvaB's picture
EvaB

there are several on here.

I had one recipe years ago, that mixed plain rye flour with water, and spread thinly onto cookie sheets (I'd do parchemnt now) and sprinkle the top with caraway seeds and salt, bake in a 350375F oven for 10-15  minutes, and cool on a rack, these were tasty, and you could dip them.

dolcebaker's picture
dolcebaker

That sounds good... was it just enough water to make a paste?  Did it have a name?      I never made crackers and I rarely use them.  This is for a tray so I want something different.  Thanks.

EvaB's picture
EvaB

paste, I only had two cookies sheets at the time, and this was before Pam or parchement paper, so you had to grease the sheets.
It was very thin, and you spooned it onto the sheet, and spread it out so it was very thin, then sprinkled the seeds on top, after the first batch, I added the coarse salt as they tasted better with a bit of salt.
I think it was a cup of rye flour, and it made lots of crackers, having to wait for the pans to cool meant that the batter sat on the counter and as it sat it became thicker, I had to add more water to make it spreadable. But they were just delicious, and different.
You don't want them too thick so they crisp up in the oven, so its sort of trial and error until you get them thick enough to not fall apart the minute you pick one up, and not so thick they are not sort of crispy!
This was the first year I had made my smoked salmon dip as well, you take a can of smoked salmon (or if you are lucky enough to have a deli to buy it from 3 ounces or 100 grams) place into a food processor, adding one package of cream cheese, and about half to one cup of sour cream to make a dip, or if you want a spread, add half a cup of butter with the cheese, I personally like the dip better. I also made a ham spread with black forest ham, the same way, (I make them into dips now) and an olive dip, which was a small jar of pimento stuffed olives drained and processed with the cream cheese and sour cream. I've been known to chop up dills and add to the olives. This is fabulous spread on toast or baguette rounds and lightly heated in the oven, or just eaten plain. Any and all of them are good with the rye crackers, and if you can get onto All recipes or search for recipes try water crackers, these are plain thin crackers that are an English biscuit as they call them. They might also be known as water biscuits, they are rolled thin and baked to a pale light tan, these are great with dips as you can enjoy the dip without another taste fighting with it.