Gochujang Sticks with Homemade Boursin

5 from 1 vote

Gochujang Sticks with Homemade Boursin

Gochujang adds a sweetness as well as heat and some earthy umami funkiness that makes for a delicious cracker. I like to serve these with a homemade version of Boursin cheese that is colored green for a striking color contrast to the crackers. Though the crackers contain dairy, the dip can be made dairy-free and used with other crackers or vegetables.

Course Appetizer, Snack

Cuisine American, Korean

Keyword american, appetizer, boursin, breadstick, dip, easy, gochujang, korean, snack, vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 281kcal

Author Jenny Ross

Ingredients

Crackers

1 cup almond flour blanched
1 cup Parmesan cheese grated
1 tablespoon gochujang and up to 2 tablespoons if you like a stronger flavor and more spice

Dip

8 ounce package cream cheese at room temperature, or Kite Hill cream cheese for dairy-free
3 tablespoons butter at room temperature, or butter flavored coconut oil for dairy-free
2 tablespoons heavy cream or cashew cream for dairy-free
2 cloves garlic, peeled
1/4 cup fresh parsley or 1 tablespoon dried
2 tablespoons chives or 1 tablespoon dried
1/4 teaspoon salt
1/8 teaspoon white pepper or to taste

Get Recipe Ingredients

Instructions

For the Crackers

Preheat the oven to 350ºF and line a rimmed baking sheet with parchment paper, set aside.
Combine all cracker ingredients in the bowl of a food processor. Pulse ingredients together until the dough comes together in a ball, adding a bit of water, if needed.
Scoop dough into 1/2 tablespoon balls and then gently and firmly using your fingers and palm, roll each piece into a long stick and then transfer to the prepared baking sheet.
Bake at 350ºF for 20 minutes, or until golden. They will crisp more when cool. The longer you bake them, the more crisp they will be.

For the Dip

Add the cream cheese, butter and garlic to a food processor and process until smooth. (If you want the dip green color, add the fresh parsley here too so that it is fully blended.) Add the remaining ingredients and pulse until chopped and mixed. Refrigerate overnight before using. Will keep for 5 days, refrigerated.

Notes

Makes 16 sticks, Serving Size: 2 sticks.

Protein:Energy Quotient [calories]: 0.21, Protein % of calories: 12.4%

Nutrition for the breadsticks alone: Calories: 130 cal, Carbs: 4g, Fiber: 2g, Fat: 10g, Protein: 7g, Protein:Energy Quotient [calories]: 0.41, Protein % of calories: 21.5%

Nutrition for the spread alone: Calories: 151 cal, Carbs: 2g, Fiber: 0g, Fat: 15g, Protein: 2g, Protein:Energy Quotient [calories]: 0.08, Protein % of calories: 5.3%

Nutrition