Chai Brown Sugar Dip with Figs & Crispbread
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
4 WASA® SOURDOUGH CRISPBREADS
2 TABLESPOONS BROWN SUGAR
1/2 TEASPOON VANILLA EXTRACT
1/2 CUP FRESH OR DRIED FIGS, SLICED
1 TEASPOON GROUND CINNAMON
1/2 TEASPOON GROUND CARDAMOM
1/2 TEASPOON GROUND GINGER
1/4 TEASPOON GROUND ALLSPICE
2 TEASPOONS MAPLE SYRUP
1 CUP PLAIN GREEK YOGURT
2 TABLESPOONS ALMONDS, SLICED
PINCH OF FLAKY SEA SALT
How to:
1.
To make the caramelized figs, melt the butter in a small skillet over low heat before adding the brown sugar and vanilla extract, stirring until combined and it begins to simmer. Add the fig slices and cook for about 5 minutes, stirring occasionally, until the figs are caramelized and darker in color. Transfer the figs to a bowl and set aside to cool.
2.
To make the Greek yogurt dip, thoroughly mix all spices, maple syrup and Greek yogurt together in a separate bowl.
3.
To serve, spread two tablespoons of the yogurt dip on each Wasa Sourdough, top with caramelized fig slices, a sprinkle of sliced almonds and a pinch of flaky sea salt.
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