POPPY SEED SNACK CRISPS & VEGETABLE SPREAD

Poppy Seed Snack Crisps & Vegetable Spread image

??I developed these crunchy crisps as a fun and healthy snack for a wedding shower. They're delicious with the homemade vegetable spread, or try them with preserves or jam. -Awynne Thurstenson, Siloam Springs, AR

Provided by Taste of Home

Time 1h45m

Yield 34 dozen crisps (1 cup spread).

Number Of Ingredients 13

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons poppy seeds
2 teaspoons salt
3 to 4 cups bread flour
VEGETABLE SPREAD:
1 medium cucumber, peeled, seeded and grated
1 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/4 teaspoon garlic powder
1 small carrot, grated

Steps:

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, poppy seeds, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide into fourths. Shape each into a 13-in. log. Place on baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° until golden brown, 15-20 minutes. Cool completely., Cut into 1/8-in. slices; place on ungreased baking sheets. Bake at 350° until golden brown and crisp, 15-20 minutes., Meanwhile, place cucumber in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Drain and pat dry. In a small bowl, beat cream cheese and garlic powder until smooth. Beat in carrot and cucumber. Serve with crisps. Store leftover crisps in an airtight container.

Nutrition Facts : Calories 24 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 76mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.