Holiday Artichoke Dip & Homemade Seed Crackers

With the holiday season fast approaching I am always looking for crowd pleasing appetizers to bring to parties and gatherings.

I found a great one!  One that will wow any crowd with this decadent dip & homemade crackers!

My husband and I recently took a cooking class at Johnson & Wales University in Denver, Colorado.  And the food was fabulous.  I mean out of this world fabulous.  And one of my favourite dishes was this dip.

Hot Artichoke and Goat Cheese Dip

Printable Recipe


  • 14 ounce can of Artichoke hearts (water-packed, drained)or 10 ounces of frozen artichoke hearts
  • 1.5 Cups diced onions
  • 1 garlic clove, peeled, minced
  • 1/2 cup mayonnaise
  • 8 ounces cream cheese
  • 2/3 cup Parmesan cheese, grated
  • 6 ounces goat cheese
  • 1/2 cup Panko bread crumbs

1. In a food processor, combine the artichoke hearts, onions, garlic, mayonnaise, cream cheese, Parmesan cheese, and goat cheese. Blend the ingredients, leaving some texture in the dip. Spoon the dip into a 7- or 8-inch (18- or 20-centimeter) casserole dish. Sprinkle the panko bread crumbs over the top of the dip.

 2. Preheat the oven to 350°F (177°C). Bake the dip, uncovered, for 30 minutes, or until it is browned on top. Serve it hot with seed crackers.

Seed Crackers

These Seed Crackers will impress your guests, I promise.

Seed Crackers

Printable Recipe


  • 2/3 cup flour, all-purpose
  • 1/3 flour, whole wheat
  • 1/2 teaspoon salt, plus extra for sprinkling
  • 2 tablespoons butter, unsalted
  • 1 teaspoon Dijon mustard
  • 1 cup Cheddar cheese, grated
  • 1/2 cup Parmesan cheese, fresh, grated
  • 2 Eggs, beaten
  • 2 tablespoons Seeds, such as: caraway, cumin, sesame, poppy, fennel, and black mustard
  • To taste Red pepper flakes (optional)

1. Mix the flour and salt in a bowl, then work in the butter with fingers until small crumbs are formed. Add the mustard, cheeses, and eggs and work the dough lightly so that it forms a coherent mass. Wrap in plastic, press into a disk, and let rest for 15 minutes in the refrigerator.

2. Preheat the oven to 475°F (246°C). Divide the dough into two pieces. Lightly flour the work surface and roll each piece into a rectangle about 10 x 14 inches (25 x 35 centimeters). Scatter the extra salt, seeds, and pepper flakes over the top and lightly press them into the dough with the rolling pin.

3. Make a mixture of seeds or visually divide the dough into strips and use just one kind of seed on each strip. Cut into squares, diamonds, or strips, transfer to a sheet pan and bake until golden brown and slightly puffed, about 3 minutes
What the dough will look like once mixed
Here is the dough rolled out with the seeds sprinkled on top.
I simply cut my crackers into large rectangles. I kept it super easy.
I was totally shocked by how easy it is to make your own crackers.  And so good when they are served hot from the oven!


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About Danielle

Thanks for stopping by! My family and I recently moved into a builder box home. And in between playdates and swim lessons you can find me adding some thrifty, diy charm to our new home.

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