Hotcake Crackers with Spinach Dip
Chocolate
- 1 pack MAYA Chocolate Hotcake Mix 200 g
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 3 tablespoons water
- sesame seeds (as needed)
Complete
- 1 pack MAYA Complete Hotcake Mix 200 g
- 1 tablespoon shortening
- 2 1/2 tablespoons water
- sesame seeds (as needed)
Whole Wheat
- 1 pack MAYA Whole Wheat Hotcake Mix 200 g
- 1 tablespoon shortening
- 3 tablespoon water
- sesame seeds (as needed)
Spinach Dip
- 1 tablespoon oil
- 2 1/2 cloves garlic (minced)
- 1 piece medium-sized onion (chopped)
- 150 grams spinach
- salt and pepper (o taste)
- 1/2 bar cream cheese
- 1/2 cup mayonnaise
- 1/2 cup all-purpose cream
- 1 tablespoon lemon juice
- 1/2 cup parmesan
- Prepare hotcake crackers. Combine hotcake mix and salt in a bowl. Cut in shortening into flour mixture until particles are size of small peas. Sprinkle with water until all flour particles are moistened and dough almost cleans the sides of the bowl. Gather dough into a ball. Roll until ¼” thick on a floured surface or between two sheets of wax paper and sprinkle with sesame seeds. Cut into preferred shapes and arrange on a lightly-greased cookie sheet. Bake for 8-10 minutes or until done. Carefully remove from cookie sheet while still warm. Transfer to a cooling rack and store in an airtight container once cooled. Prepare crackers using different hotcake mixes in the same manner.
- Prepare spinach dip. In a hot skillet with oil, sauté garlic and onion until translucent. Add spinach; season with salt and pepper to taste. Remove from heat and strain the mixture. Chop, cool and set aside. Combine remaining ingredients in a bowl. Add in the chopped spinach and mix. Serve with hotcake crackers.
