Tonight is the first meeting of the Bethlehem Grocery Co-Op (7:00 at the library—Be there!). My husband and I are so psyched. I am even skipping out on one of my Girl Scout meetings to attend! The Express Times covered the story with a pretty decent article, which you can read here.
In the spirit of community, the meeting organizers have asked people to bring vegetarian or vegan snack food or non-alcoholic beverages to share in a potluck. Since I’ll be coming straight from my earlier Girl Scout meeting tonight, I knew I had to make something ahead of time that I could just grab when I pick up my husband and bring along. With a bunch of roasted butternut squash in the freezer, plus two whole ones in the fridge, I figured that was a good place to start. Dip is generally pretty foolproof, so I whipped up a super-simple batch in the food processor and made some tasty garlic onion crackers to go along with it. The combination is delicious—Savory crackers (based off a recipe for Indian nippattu, an onion and chili savory cookie) with a slightly sweet, slightly spicy dip. So, whether you’ve got a holiday party coming up or taste this tonight at the meeting and decide you want more, give it a try! (By the way, both recipes are vegan.)
Butternut Squash Dip
- 1 clove garlic (Apple Ridge Farm)
- 1 lemon
- 2 c. roasted butternut squash (I had some in the freezer from Jett’s Natural Produce)
- 2 tsp. paprika
- 1 takeout packet soy sauce (I think that’s a tablespoon?)
- 1 tsp. black pepper
- hot sauce, to taste (Easton Salsa Company)
- Mince garlic in food processor.
- Squeeze all the juice from the lemon into the food processor, then add remaining ingredients.
- Process until smooth.
- Serve with savory crackers.
Makes 120 bite-size crackers!
- 2 c. flour
- 1 tsp. baking powder
- 1 tsp. salt (I used herb sea salt we made from thyme, sage & rosemary from our garden)
- 2 tsp. sugar
- 4 tsp. sesame seeds
- ½ large onion (Jett’s Natural Produce)
- 3 cloves garlic(Apple Ridge Farm)
- 1/3 c. olive oil
- 1/4 cup warm water (you may not use it all)
- Mix flour, baking powder, salt, sugar and sesame seeds in large bowl.
- Mince onion and garlic (I used a food processor) and add to flour mixture, stirring to combine well.
- Add olive oil and mix well (mixture will be lumpy)
- Gradually add water and stir until dough forms. Dough will feel oily.
- Cover and let sit for 30 minutes.
- Preheat oven to 325°.
- Form a small ball (about 1/2-3/4″ in diameter) of dough. Place between two sheets of wax paper or greased plastic wrap. Press thin with your fingers (about 1/16″ thick, 1-1.25″ diameter).
- Gently peel dough circle from wax paper and place on non-stick or foil lined baking sheet. Prick dough circles all over with fork.
- Repeat until all dough is used.
- Bake for 13-15 minutes, or until lightly browned. (Since this makes 120 crackers, you may want to bake these in batches so you aren’t using up a zillion baking sheets!)
- Cool completely on wire rack and store in airtight container.