Savory Gluten-Free Crackers & Guilt-Free Creamy Leek Dip

Browsing through a magazine a came across an interesting gluten-free cracker recipe. In this article the cracker was meant to be served with a sweet topping. I, however, saw savory potential - Here is what I came up with:

Savory Gluten-Free Crackers
1 1/2 cups blanched almond flour
1/2 tablespoon poppy seeds
1/2 tablespoon sesame seeds
1/2 tablespoon dried rosemary, finely crushed
1/4 teaspoon onion powder
1/4 teaspoon coarse sea salt - roasted garlic grind
1 tablespoon Extra-virgin olive oil
Freshly cracked black pepper & Kosher salt to taste
1 large egg white, lightly beaten


Preheat oven to 350-degrees.
Put first 6 dry ingredients into a medium bowl and whisk to combine.
Stir the oil and egg white into the dry ingredients.
Cut two sheets of parchment paper the size of your baking sheet.
Turnout dough onto one layer of parchment.
Bring dough together with hands to form small rectangular mound, approximately 4" x 6".
Place second sheet of parchment over the top of the dough.
Roll dough out to approximately 8" x 12" rectangle.
Place parchments with dough in center atop your baking sheet.
Remove the top sheet of parchment.
Sprinkle top of sheet of cracker dough with Kosher salt & freshly ground black pepper to taste.
Pat salt and pepper gently into dough.
Cut the dough into whatever cracker size/shape you desire. (The magazine recipe recommended 2" x 4")
Backe untilgolden brown, 12-15 minutes. Let cool.

Remember, a recipe is just a suggestion. Change your recipes to match your mood. I plan on doing a lot of experimenting with this cracker recipe. A few variations that come to mind are to switch out the herbs and seeds and replace with limitless combos such as - toasted sesame and mizithra cheese - or; roughly chopped toasted pecans with Apple Pie Seasoning, topped with a sprinkling of raw sugar - or; cumin and smoked gouda - or; Louisiana Hot Sauce and Honey - or sundried tomato and basil - I could go on and on...so could you!

For the dip, the surprise ingredient is cottage cheese - Full of protien, low in fat, and once run thru food processor, it has a very rich, creamy texture. Here is what I came up with tonight: 

Guilt-Free Creamy Leek Dip

1, 32 oz. container fat free cottage cheese, drain slightly

1, 8 oz. block lowfat cream cheese

1 package Knorr Leek Soup package mix

1 tablespoon Gourmet Garden Chili Pepper Spice Blend (tube)

I put all of the above ingredients into my Blend Tec, selected "dip" and that's all there was to it...except the eating of course! This dip would also be perfect served with an assortment of crunchy raw veggies. (I've also got the wheels turning in the back of my brain on how to incorporate this dip into a pasta sauce or maybe a cauliflour soup - Yum!)