Recipe: Extra Virgin Olive Oil Crackers and Dips

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Freshly baked olive oil crackers are fast and easy. These are served with Tomato Salsa, Guacamole and Smoked Salmon Delice. Great, too with cheese.

Serves 4


For the crackers:
· 100g/4oz plain flour
· good pinch sea salt
· 2 tbsp extra virgin olive oIl
· 3 tbsp cold water

For the dips:

· 6 small red tomatoes and 2 yellow (or 8 red), chopped
· 1/2 red onion, peeled and finely chopped
· 1 clove garlic, peeled and crushed
· salt and freshly ground black pepper
· extra virgin olive oil for dressing
· squeeze lemon juice

· 2 large ripe avocados
· 1/2 red onion, finely chopped
· small red chilli, seeded and finely chopped
· 2 small tomatoes, finely chopped
· juice of a lime
· salt and freshly ground black pepper
· handful fresh coriander, finely chopped

· 225g/8oz smoked salmon, finely chopped
· 1 tbsp grated onion
· juice of half a lemon
· freshly ground white pepper
· 2-3 tbsp soured cream


· To make the crackers, sift flour into a bowl and crumble in sea salt.
· Place the extra virgin olive oil and water into a small jug and whisk.
· Mix in the flour to make a dough.
· Remove from the bowl and knead lightly until smooth.
· Divide into 8 pieces and roll into balls.
· Roll out balls on a floured surface VERY thin.
· Place on a baking sheet.
· Bake in a hot oven (200°C) for around 3 minutes or until they begin to puff up.
· Turn over and cook for a couple of minutes more, keeping your eye on them.
· Transfer to a wire rack to cool.

· After rolling out, cut into eighths to make bite-sized crackers – and bake as before.

Place tomatoes, red onion and garlic in a bowl. Season. Dress with extra virgin olive oil and a squeeze of lemon juice

Mash avocados in a bowl. Add red onion, chilli and tomatoes. Stir in lime juice and season. Finish with finely chopped coriander.

Place smoked salmon in a bowl and add grated onion. Add lemon juice and season with white pepper. Stir in soured cream.

Recipe: Extra Virgin Olive Oil Crackers and Dips, 5.1 out of 10 based on 10 ratings

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