Imagine gathering in a warm, sun-dappled kitchen where laughter echoes and the scent of home-baked goods fills the air. This Pumpkin Seed Crackers with Spinach Artichoke Dip Recipe is the perfect addition to your family’s cherished moments. Whether it’s a cozy autumn evening or a lively weekend get-together, these crunchy, wholesome crackers paired with a creamy, savory dip will delight everyone. The unique blend of nutty pumpkin seeds and the rich flavors of the dip make this recipe irresistible and a must-try for all occasions.

Recipe Summary

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Skill Level: Intermediate

Ingredients

For Pumpkin Seed Crackers:

  • 1 cup pumpkin seeds
  • 1 cup whole wheat flour
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup water

For Spinach Artichoke Dip:

  • 1 cup fresh spinach leaves, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup cream cheese
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

To Make Pumpkin Seed Crackers:

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, blend the pumpkin seeds until they are finely ground.
  3. In a large mixing bowl, combine the ground pumpkin seeds, whole wheat flour, ground flaxseed, baking powder, salt, and black pepper.
  4. Gradually add the olive oil and water to the dry ingredients, mixing until a dough forms.
  5. Roll out the dough between two pieces of parchment paper to a 1/8-inch thickness.
  6. Remove the top piece of parchment paper and cut the dough into small squares or desired shapes.
  7. Transfer the parchment paper with the dough onto a baking sheet and bake for 20-25 minutes or until the edges begin to turn golden brown.
  8. Allow the crackers to cool completely on a wire rack before serving.

To Make Spinach Artichoke Dip:

  1. In a medium saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
  2. Add the chopped spinach and artichoke hearts, cooking until the spinach is wilted and the artichokes are tender.
  3. In a large bowl, combine the cream cheese, sour cream, grated Parmesan cheese, salt, black pepper, and paprika.
  4. Stir in the cooked spinach and artichoke mixture until well combined.
  5. Transfer the mixture to an ovenproof dish and bake at 350°F (175°C) for 15 minutes or until the top is bubbly and golden brown.
  6. Serve warm with the pumpkin seed crackers.

Helpful Tips

– For extra crunch, sprinkle some sea salt on top of the crackers before baking.
– Freshly grated Parmesan cheese will add a richer flavor to the dip.
– Feel free to add some finely chopped sun-dried tomatoes to the dip for a burst of color and taste.

Storage Instructions

Store the pumpkin seed crackers in an airtight container at room temperature for up to one week. Keep the spinach artichoke dip in the refrigerator for up to three days; reheat in the oven or microwave before serving.

Pairings

These crackers pair beautifully with a light, crisp white wine or a refreshing lemonade. They also make a great addition to a cheese platter and can be served with other dips like hummus or guacamole.

At Zynahz, we believe in the power of cooking to bring families together and inspire creativity in the kitchen. We hope you try this Pumpkin Seed Crackers with Spinach Artichoke Dip Recipe and share your delightful results with us. Don’t forget to share this recipe with your friends and loved ones, and explore more exciting recipes on Zynahz. Follow us on social media and sign up for our newsletter to stay connected with our culinary adventures!

Last Update: December 31, 2024