Thursday, September 30, 2010
Schar's Crispbread and Hot Onion Dip
This might be better with peanut butter or maybe some lunch meat piled on it, similar to a rice cake sandwich. The pieces are small they are rectangles that fit in my outstretched hand. I can't say it was "bad" because it wasn't, it was just not what I was hoping it would be. I was hoping for more of a Melba toast texture and flavor.
Anyway, I made a hot onion dip to go with the crispbread. It was very easy and it is a good tasting recipe. If I were a gluten eating girl, I'd pair it with chunks of bread or something yummy like that, but sadly I am not.
Preheat oven 400 degrees. Grease 8x8 glass dish, mix all ingredients in prepared glass dish and bake for 15 minutes til bubbly. Serve while still hot.