Easy Crispy Crackers

These crackers are easy to make and taste delicious with soup or served simply as an appetizer.

• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup warm water
• 1/3 cup olive oil

1. Preheat the oven to 400.
2. Lightly grease two large cookie sheets. Combine the dry ingredients, and then stir in the water, oil and mix until a smooth dough forms.
3. Divide the dough in half and flatten each half on a cookie sheet. Use a small rolling pin or even your fingers for a rustic, uneven look. Once the dough is spread thin, use a sharp knife or a pizza cutter to cut the dough into squares. The elasticity in the dough will make the crackers shrink slightly and pull away from each other; this makes them easy to bake without sticking together.
4. Brush lightly with egg white and sprinkle with salt, or sprinkle with the topping of your choice---chopped rosemary and sea salt, sesame seeds, poppyseeds and onion salt, Parmesan cheese, or garlic powder.
5. Bake for 10-12 minutes until the crackers are golden and crispy.

Hot Artichoke Dip

Source: Applehood & Motherpie cookbook

• 1 can (14 oz.) artichoke hearts, drained
• ½ C. grated Parmesan cheese
• ½ C. mayonnaise
• 1 garlic clove, finely minced

Instructions: Mash artichoke hearts with a fork. Add other ingredients, and spread flat in a pie pan. Bake uncovered at 350 degrees F for 40 minutes or until slightly browned. Sprinkle with paprika powder and serve warm with crackers.

Tex-Mex Dip

Source: Brenda K., modified

• Layer 1 - 1 can refried beans
• Layer 2 - mix 3 avocados with 1 T. lemon juice, salt & pepper
• Layer 3 - 1/2 cup sour cream, 1/2 cup yogurt, 1 cup mayonnaise, 1 pkg Taco Seasoning mix
• Layer 4 - chopped green onions and diced tomatoes
• Layer 5 - grated cheese

Sprinkle shredded iceberg lettuce over top (optional). Serve with corn chips.