Disclosure: I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.
This week I have been having a lot of fun playing around with cracker toppings. Bite size food has to be able to impress in that single bite, so you know the flavors have to be good. Therefore, sampling all those flavors, such as my Banh Mi Crackers, has been a lot of fun, and delicious. The Breton Crackers that I received samples of have been great. I received the original flavor, which is quite tasty, and really enjoy their light and crisp texture. The size of the cracker is large enough to top with lots of veggies and smear with sauces, such as my Tzatziki Cucumber Dill Crackers.
I have an obsession with tzatziki sauce, no joke. So far this is only my third post using tzatziki, and I’m kind-of amazed that I haven’t shared more delicious ways to use it! If you haven’t tried tzatziki sauce, you must!! If not on these simple crackers, try it on a gyro bowl (gluten free!!), or in a great veggie gyro pita.
Variations to the Tzatziki Cucumber Dill Crackers recipe:
- To make these crackers vegan, try a vegan yogurt alternative, such as Silk.
I like the tang of red wine vinegar, but you could use white wine vinegar or rice vinegar as well.
- 6 oz plain greek yogurt cup
- 1 garlic clove, minced
- ¼ tsp salt and pepper, each
- 2 tsp red wine vinegar
- 4-5 sprigs dill, divided
- 1 large cucumber, sliced (about 25 slices)
- ½ box Breton Original Crackers (about 25 crackers)
- Mix together yogurt, garlic, salt, pepper, and vinegar.
- Strip 25 small pieces of dill from the sprigs to use as garnish on the crackers. Mince the rest (about 1 TBS) and mix into the yogurt tzatziki sauce.
- Spread the tzatziki over the cucumber slices, top with a dill leaf and place on a cracker.
I shared this post at Wine’d Down Wednesday, Wonderful Wednesday, Wow Me Wednesday, Full Plate Thursday, and This is How We Roll.