cranberry labneh dip with stuffing crackers
serves 4-6 | 20 minutes
Browse all my recommended tools in one place: Complete Kitchen Collection.
* Note: This post contains affiliate links, meaning I get a small commission from purchases made through the links. It is at no cost to you, but it's a small way to help keep dinner, sorted going. Thanks for your suppor!t
For the crackers:
1 box Ritz crackers
1/4 cup unsalted** butter
For the stuffing seasoning:
1/2 tsp chicken bouillon
1/4 tsp celery salt
1/2 tsp dried sage
1/4 tsp black pepper
pinch smoked paprika
For the cranberry sauce:
1 1/2 cups cranberries (fresh or frozen)
1/4 cup maple syrup
1 1/2 tbsp sherry vinegar
2 tbsp water
1/4 tsp red pepper flakes
For the labneh dip:
300 g labneh
1 tsp lemon zest
pinch salt
To finish:
2 tbsp chopped pistachios
remaining brown butter
unsalted butter: the final crackers lean salty so I recommend using unsalted butter. I LOVE salt and use salted butter and it was great and I found that the balances out with the tang from the dip, but if you’re sensitive make sure to use unsalted here OR go really easy on the seasoning.
✨simplify:
skip the stuffing crackers and just use your favorite - plain ritz will still be great or look for a rosemary sourdough if you can! To jazz them up - pop them in the oven for a minute still.
use canned/pre-made cranberry sauce
⏰ make ahead:
prep the crackers up to a day ahead
OR prep the components all in advance and assemble to order!
📦 storing: best eaten right away but you can also cover and store in the fridge and snack on for a few days.
🌾make it GF: ✅ use GF crakcers
🧀make it DF: ❌
make your stuffing crackers
set oven to broil on low.
in a small frying pan over medium heat, brown 1/4 cup unsalted butter. Cook and stir frequently for about 7 minutes until foaming subsides and brown flecks start to form. Remove from heat immediately
mix together your stuffing seasoning: 1/2 tsp chicken bouillon, 1/4 tsp celery salt, 1/2 tsp dried sage, 1/4 tsp black pepper and a pinch of smoked paprika.
lay crackers on a lined baking sheet. Brush lightly with brown butter (1) - ensuring your scooping the brown chunks from the bottom as that’s all the flavor! You don’t need to use all the brown butter - save the rest to finish the dip later.
sprinkle lightly with the seasoning mix(2).
pop under the broiler for 1-2 minutes - watch closely and only them get slightly more golden(3). Remove from heat and set aside.
make your cranberry sauce
to a small frying pan over medium heat, add 1 1/2 cups cranberries, 1/4 cup maple syrup, 1 1/2 tbsp sherry vinegar, 2 tbsp water and 1/4 tsp red pepper flakes. Bring to a simmer for about 3 minutes until cranberries soften up. Pop/squish most of the cranberries and remove from heat once the sauce has thickend up into a jam like consistency (it will get a bit thicker as it cools too). Let sit/cool
while you prep the rest.
make your labneh
to a small bowl, add 300g labneh, 1 tsp lemon zest and a pinch of salt. Taste and adjust as needed - you want a bit of tang.
assemble
to a small plate, spread labneh on a plate, leaving a small border on the plate. Top with cranberry mix, leaving a border on the labneh. Top with crushed pistachios and a few spoons of leftover browned butter. Serve with stuffing crackers.
⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.
Ritz crackers: these are best for the brown butter mix but you can sub any of your favorite cracker.
poultry seasoning: can skip but use a touch of regular salt
celery salt: can skip
smoked paprika: can skip or use regular paprika
labneh: can use slightly softened cream cheese or goat cheese
maple syrup: 2-3 tbsp brown sugar - taste and adjust but you do want the sauce quite sweet
sherry vinegar: 1/2 the amount of apple cider vinegar or white balsamic - taste and adjust - you want the sauce sweet but a bit of tang
red pepper flakes: can skip
pistachios: can skip or sub any nuts
Looking for more inspo? Check out the recipe archive with 300+ recipes here.
