Thursday, September 22, 2011

Italian Bean Dip with Parmesan Flatbread Crackers

Bean Dip with Parmesan Flatbread Crackers
This Parmesan flatbread cracker recipe was born in my head the day that I made Pizza Margherita a few weeks ago.  That crust just reminded me of something that would be delectable served with something hearty like this Italian bean dip or a thick soup. These crisp crackers can be seasoned in countless ways depending upon what you'd like to serve them with.  The possibilities are endless.

Ingredients for the crisps:

·         7 oz greek yogurt, 2%
·         7 oz gluten Free Bisquick
·         2 tablespoons Parmesan cheese
·         1 tablespoon olive oil
·         olive oil, to brush over the crackers
·         garlic powder
·         Italian seasoning
·         salt and pepper

Ingredients for the bean dip:
·         1 can cannellini beans, rinsed and drained
·         1 avocado
·         1 clove of garlic, grated
·         1 lemon, juice and zest
·         2 tablespoons olive oil
·         dried thyme
·         basil and parsley
·         red pepper flakes
·         salt and pepper

Video Tutorial:

Instructions for the crisps:

1.       Preheat the oven to 375°F  or 190 °C
2.       Combine the yogurt, gluten free Bisquick, Olive oil, and parmesan cheese in a medium mixing bowl and mix until you have a smooth ball of dough.  I’ve found that using the back of a metal spoon in a smashing type motion along the bottom of the bowl works best. 
3.       Use a scooper or 1/8 cup measure to scoop 8 small balls of dough onto a baking sheet that has been sprayed with nonstick spray.
4.       Flatten each ball of dough with the palm of your hand then use the back of a spoon to push the jagged edges towards the center to make a cleaner edge. 
5.       Place a piece of waxed paper over the dough then place a second baking sheet on top of the paper and press down to make the crackers even flatter.
6.       Remove the paper and bake them at 375°F for 15 minutes.
7.       Remove them from the oven and brush with olive oil then sprinkle with Italian seasoning, garlic powder, salt and pepper or whatever seasonings you’d like.
8.       On a cutting board, slice each round into quarters and return them to the baking sheet to bake at 375 for five minutes on each side. 

 Instructions for the bean dip:

1.       Place the beans into a medium bowl with the flesh of the avocado, the grated garlic, the zest and juice of the lemon, the olive oil, thyme, salt, pepper and red pepper flakes.
2.       Mash everything together until you have achieved the consistency you want then stir in ribbons of the fresh basil and parsley and this is ready to serve.

Note:  If you’d prefer a smoother bean dip you could use a food processor instead of mashing by hand.

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