Dr. Kracker

Regular guacamole is not qualified to take on the über-crunch of Dr. Krackers. Great with all five flavors of Dr. Krackers this chunky, yummy maximum flavor dip lets you know the doctor is in the house…

• 1 cup mango, diced
• 1/ 2 cup red bell pepper, diced
• ¼ cup shallots, diced
• 1 ½ tablespoon fresh tarragon, chopped
• 2 tablespoons gari, chopped (the pickled ginger served with sushi)
• 1 tablespoon of the rice vinegar that the gari is packed in
• 1 large or two small ripe avocados
• Salt & cayenne pepper, to taste

Dice mango, bell pepper, shallot, tarragon and gari and combine with a tablespoon of the rice vinegar from the gari. Stir all together. Recipe may be done up to one day in advance to this point.
Just prior to serving peel, pit and mash avocado with a fork. Stir through mango mixture and adjust seasoning to taste with salt and pepper.

A creamy, chunky bit of yumminess straight from Dr. Kracker’s Greek vacation. This dip is a classic with Seedlander, Klassic 3 Seed or Seeded Spelt Krackers. Also delicious as a condiment on hamburgers or with your Gyro recipe.
  

• 16 oz ricotta cheese
• 2 oz plain feta cheese
• 3 tablespoons fresh rosemary, minced
• 1 teaspoon fresh oregano, minced
• 2 tablespoons Greek Olive Oil
• 1 small/medium size cucumber, peeled and seeds removed, then chopped
• 2 tablespoons black olives such as Gaeta, Kalamata or Nicoise, chopped
• 2 tablespoons green onions, including most of the green tops, chopped
• Sea Salt and freshly ground pepper to taste
• 1 tablespoon fresh parsley, minced

 
In a food processor, add ricotta, feta and 1 tablespoon of olive oil, rosemary and oregano.

Pulse gently just until olive oil is incorporated, but not smooth.  

Pat the diced cucumber dry with a paper towel and add to the food processor with the olives and the green onions.

Pulse once or twice to mix.  Drizzle in olive oil as needed to adjust consistency.  The mixture should be chunky, yet spreadable.

Spread on platter or serve in bowl and top with minced fresh parsley.

This is a rebirth of hummus as only Dr. Kracker could handle. The buttery cannellini beans mingled with roasted garlic and rosemary deliver über-flavor to match all 5 Dr. Kracker flavors. 

• 2 - 15 oz cans cannellini beans(white kidney beans), drained and rinsed
• 1 bulb fresh garlic
• 3 tablespoons fresh rosemary, finely minced
• 2 ½  teaspoons Herbs de Provence
• 1/3 – ½ cup extra virgin olive oil
• Sea Salt and Pepper to taste
• 1-2 tablespoons extra virgin olive oil
• 2 medium roma tomato or 8-12 cherub tomatoes, de-seeded and diced
• 1 tsp fresh parsley, minced
• 1 tsp fresh basil, minced
• 1 clove of garlic, reserved from above, minced

To roast garlic: 
Preheat oven to 350°F. Cut top 1/4 inch off heads of garlic to expose cloves. Reserve 1 clove of the fresh garlic for use in the top layer. Place the rest of the head of garlic in small baking dish. Turn garlic cut side up. Drizzle with olive oil and cover tightly with aluminum foil.

Bake until garlic skins are golden brown and cloves are tender, about 35-45 minutes.

Allow to cool. Squeeze garlic cloves from skins.
 
To prepare spread:
In a food processor, add drained and rinsed beans, 2 tablespoons of olive oil, rosemary, roasted garlic and Herbs de Provence.

Pulse on and off to coarsely process all the ingredients together. Scrape down sides of food processor. Turn on processor to medium speed and drizzle in additional olive oil through the feeder spout, adding enough oil to make the mixture smooth and spreadable.  Add sea salt and pepper to taste. 

Pour into serving bowl or spread on platter. 
 
For top layer:
In a separate bowl, add 1-2 tablespoon olive oil, the diced tomato, parsley, basil and the reserved clove of minced fresh garlic.

Mix gently to combine.

Add to top of the spread and serve.

Recipe Note:
Using fresh garlic and roasted garlic adds two levels of flavor to the dish.

• 1 can of chickpeas, drained
• Juice of half a lemon
• 2 tbsp of Veganise or other mayo
• ½ tsp or more of kelp powder (for the fishy taste)
• ½ tsp of garlic or onion powder
• A couple of stalks of celery, diced
• Perhaps a little diced raw onion

In a food processor or with a potato masher, mash the chickpeas until fairly smooth, then mix in other ingredients. Enjoy it in a sandwich or spread it on a Dr. Kracker flatbread!

contributed by: Brianne Hunsley

• 1 7-oz can of salmon
• 1 15-oz cannellini beans
• 4-oz sun dried tomatoes in oil
• 5 tbsp fresh squeezed lemon juice (one large lemon)
• ¼ to ½ cup finely chopped red onion
• ¼ cup black sesame seeds
• ½ tsp black pepper
• ¼ tsp sea salt
• Optional: ¼ cup chopped fresh dill.

Blend all together. Chill.

contributed by: George Eckrich

• Crumbs: enough Dr Kracker (any flavor) to make ½ cup of crumbs
  1/3 cup pecans.

Grind to crumbs or meal in a food processor.

Mix into:

• 1# ground beef (preferably grass-fed)
• 1 large egg (we enjoy pasture raised eggs)
• ¼ cup grated Reggiano cheese
• ¼ tsp sea salt
• ½ tsp freshly ground black pepper.

Combine, shape into meatballs, and sauté before adding to your favorite red sauce. I was pleasantly surprised at how unmistakable the pecan flavor was in the ground meat.

contributed by: George Eckrich

from The Complete Idiot’s Guide to 5-10 Minute Appetizers

• 1 can sardines (3.75 oz) in water or olive oil, drained
• 1 15.5 ounce can of cooked cannellini beans
• ¼ cup chopped fresh parsley
• 4 tbsp fresh lemon juice (almost 1 lemon)
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp hot sauce

Blend all ingredients in a food processor or blender until smooth, then chill for at least 2 hours. Spread on your favorite Dr. Kracker.

contributed by: George Eckrich

also from The Complete Idiot’s Guide to 5-10 Minute Appetizers

• 1 can sardines (3.75 oz) in oil or water, drained
• 1 cup cream cheese (I used the reduced fat)
• ½ cup (about 4 oz) of sun dried tomatoes, oil packed, drained
• ½ cup pitted (about 4 oz, pitted Kalamata olives)
• 3 tbsp fresh lemon juice
• ¼ cup chopped fresh parsley

Roughly chop the sun-dried tomatoes, then blend with all other ingredients in a food processor until smooth.

contributed by: George Eckrich

Too often, pumpkin flavor is thought of just as Thanksgiving. Try using Sweet Potato puree in place of the pumpkin, and we look forward to any variations that you might come up with.

• 2 cups Pumpkin Puree
• 6-8 oz Cream Cheese
• 1 cup Dark Brown Sugar
• 1 tsp Ground Cinnamon
• 1/8 tsp Ground Clove
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg

In a food processor blend together Puree and cream cheese. Add in all other ingredients and process until well blended. Refrigerate overnight for best flavor.

contributed by: Kristin Brun

Spread rectangle with one wedge of Laughing Cow Spreadable Cheese

Slice ripe avocado and mash on top of cheese

Add slice of tomato

Top with salt and fresh cracked pepper

Eat. It’s the best!!!!

contributed by: Julie