Another month, another Daring Bakers’ challenge. This month challenge is quite different from the previous ones. First of all, it’s a savory dish and the second, it’s vegetarian. Even more, the dip or spread for serving with crackers is supposed to be vegan. Well, the eggplant dip matches this category, but the roasted pepper one is not-so–vegan, since I couldn’t resist the temptation and added the anchovies. I love these gutsy things that much.
The both dips are delicious and different. The crackers that I served with Italian pepper dip are sprinkled with coarsely ground pepper, sea salt, and fennel seeds. And the second batch, meant for the Asian eggplant dip, I sprinkled with sesame seeds. I didn’t serve them all at once of course. Every dip-crackers set was served, on its turn, with a nationally appropriate dinner.
The dough recipe is adapted from Peter Reinhart.
Continue with the recipe »