Rye Bread & Caraway Seed Crackers with Dill & Cucumber Dip

Thinly sliced rye bread baked into crispy crackers, seasoned with caraway seeds and paired with a refreshing dill and cucumber dip. This recipe focuses on the bread component, creating crackers from a rye loaf.

Prep Time

20 minutes

Total Time

45 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£0.78

Season:

☀️ Summer

Meal Type:

Snack•Bread

Cuisine:

British

Cooking Style:

Baking

Mood:

Healthy

Ingredients

Servings

1Rye Bread Loaf(Day-old rye bread is ideal for slicing thinly.)

£1.30

1tablespoonCaraway Seeds(Adjust to taste.)

£0.15

2tablespoonsOlive Oil

£0.10

0.5teaspoonSea Salt(Coarse sea salt preferred.)

£0.01

0.3teaspoonBlack Pepper(Freshly ground.)

£0.01

1cupPlain Greek Yogurt(Full-fat or low-fat, as preferred.)

£0.80

0.5Cucumber(Peeled and seeded.)

£0.40

2tablespoonsFresh Dill(Finely chopped.)

£0.30

1teaspoonLemon Juice(Freshly squeezed.)

£0.05

0.3teaspoonGarlic Powder(Optional, for extra flavor.)

£0.02

Total Cost

£3.14

£0.78 per serving

The Method

1
**Prepare the Rye Bread:** Preheat your oven to 325°F (160°C).
2
**Slice the Bread:** Using a sharp knife or mandoline, carefully slice the rye bread into very thin slices, about 1/8 inch thick. The thinner the slices, the crispier the crackers will be.
3
**Season the Slices:** In a large bowl, gently toss the rye bread slices with olive oil, caraway seeds, sea salt, and black pepper. Ensure that each slice is lightly coated.
4
**Arrange on Baking Sheets:** Spread the seasoned rye bread slices in a single layer on baking sheets. Avoid overcrowding, as this can prevent them from crisping properly.
5
**Bake the Crackers:** Bake for 10-15 minutes, then flip the crackers and bake for another 10-15 minutes, or until they are golden brown and crisp. Keep a close eye on them, as they can burn quickly.
6
**Cool the Crackers:** Remove the baking sheets from the oven and let the crackers cool completely on the baking sheets. They will crisp up further as they cool.
7
**Prepare the Dill and Cucumber Dip:** While the crackers are baking, prepare the dip. In a medium-sized bowl, combine the Greek yogurt, grated cucumber (squeeze out excess moisture), chopped fresh dill, lemon juice, and garlic powder (if using).
8
**Mix the Dip:** Stir the dip ingredients together until well combined. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
9
**Chill the Dip:** Cover the dip and refrigerate for at least 15 minutes to allow the flavors to meld.
10
**Serve:** Serve the cooled rye bread crackers with the chilled dill and cucumber dip. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (200g)

450 kcal / 1883 kJ

Carbs

50g

19% of RDA

Fat

18g

26% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra crispy crackers, try using a convection oven if you have one. Reduce the baking temperature by 25°F (15°C) and check them frequently.

Store leftover crackers in an airtight container at room temperature to maintain their crispness. The dip should be stored in the refrigerator.

Add other spices to the cracker mixture such as everything bagel seasoning or onion powder for additional flavor.

If you don't have Greek Yogurt, substitute with sour cream.

Cooking Equipment

Oven

Baking Sheets

Mixing Bowl

Sharp Knife or Mandoline

Wine Pairings

No wine pairing suggestions available for this recipe.

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