Are you all ready for an awesome weekend and holiday?

I'm so excited to spend time with all my family. What are you doing?

This one is actually a recipe inspired by my aunt. By request, she would bring this to just about every holiday party I can remember, when we all lived in the same state that is. It’s only 4 ingredients for the dip and I feel like I’m cheating with the crackers here because the recipe for them is one of the first ones I posted on my blog when it was just a few empty web pages with terrible photos. The only difference being that I made them into cute holiday shapes for the holiday. That makes it kind of like new, right?

Be warned everyone, this is super addictive and I have to tell you that the crackers are well named ’cause they’re like crack. You want to eat the whole batch once you start (one is too many and eight is not enough). The dip is a perfect blend of tart, sweet, spice, and creaminess with a nutty crunch on top. I would say that you can’t make the dip without the crackers, but I know some of you are going to want to so I guess that’s fine. It’s good with all kinds of dippers actually, veggies, chips, pitas, you name it.

So I hope this helps inspire you on this mid-holiday Monday. Have a great week guys!

Easy Raspberry Jalapeno Dip & Homemade Wheat Thins

A party just wouldn't be the same without a perfectly addicting dip to socialize around. This dip is a family holiday favorite.

Ingredients

Homemade Wheat Thins:
1/3 cup coconut oil
3 1/2 tablespoons sugar
3/4 cup water
1 teaspoons salt plus extra for sprinkling
1/2 teaspoon vanilla
1/2 teaspoon paprika
2 1/4 cups whole wheat flour plus extra for rolling
Easy Raspberry Jalapeno Dip:
1 8 ounce package non-dairy "cream cheese", at room temp
3/4 cup raspberry jelly
1 tablespoon canned jalapeno pepper + 1 tablespoon juice from can
1/3 cup chopped pecans

Instructions

Homemade Wheat Thins:
Beat coconut oil and sugar until smooth. Add water, vanilla, paprika, and salt and continue mixing. Last, add flour and stir until smooth.
On a floured surface, roll out dough into a rectangle. Make it a very thin layer. Use a pizza cutter to cut lines vertically and horizontally to create about 1 1/2 inch squares or cut into whatever shape you want. just make sure to keep them fairly thin.
Space closely together on a parchment lined baking tray. If you want to them to be on the salty side then sprinkle salt lightly over crackers.
Bake at 400 degrees F (200 C) for 5-10 minutes watching carefully. When the edges start to darken pull from oven and let them cool.
Easy Raspberry Jalapeno Dip:
Spread the "cream cheese" into a smooth layer in a high-sided plate or dish (a pie pan will work also). Chop jalapenos until they're very fine, then mix them and 1 tablspoon of the jalapeno juice with the raspberry jelly in a small bowl. Scrape the bowl out onto the cream cheese layer and also spread this layer smooth. Sprinkle chopped pecans over the top and serve with crackers or cover and refrigerate until ready to serve (you'll need to set it out about 30 minutes before to soften it again.).

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to Hive account@rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

Also, I've been starting to vlog in case you missed it.

Easy Jalapeno Raspberry Dip & Homemade Crackers - FOOD PHOTO SHOOT