Two of my favorite things — the holidays and Flatout breads. I got into a festive mood and turned Flatout Lights into tiny holiday crackers using mini cookie cutters. These crisp, shaped Flatout crackers are ideal for dipping into a creamy candy cane cannoli dip. If you want a quick, crowd-pleasing holiday treat that’s light on points but big on flavor, this is a great option. Flatout breads keep the crackers low in points while letting you enjoy a seasonal sweet dip. I use Flatout products often and love finding new ways to include them in snacks and simple desserts. The result is an attractive, easy-to-share plate that looks special but comes together in minutes.
Candy Cane Cannoli Dip with Flatout Bread Crackers
Author: Drizzle
Servings: 4
Prep: 15 mins | Cook: 10 mins | Total: 25 mins
Summary: Dip — 4 PP, 4 SP (MyWW blue, green & purple) per serving. Flatouts — 2 SP / 2 PP each.
Ingredients
- For the crackers
- Flatout Lights Originals (as many as you need to cut shapes)
- 1/4 tsp peppermint extract
- Egg whites (a small amount for brushing)
- 1 tsp sugar (for sprinkling)
- For the dip
- 1/4 cup light ricotta cheese
- 1/4 cup light softened cream cheese
- 2.5 Tbsp icing sugar (confectioners’ sugar)
- 1/2 tsp peppermint extract
- 1 Tbsp crushed candy cane
- 2 small drops red food coloring (optional, for a pale pink tint)
Instructions
- Prepare the crackers: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Use mini cookie cutters to cut shapes from the Flatout breads. There will be some trimmed edges and waste — save any scraps for toasting or another snack.
- Mix a small amount of egg white with 1/4 tsp peppermint extract. Lightly brush each Flatout shape with the egg-white mixture, then sprinkle a little sugar on top to give the crackers a delicate sparkle and a touch of sweetness.
- Bake the crackers for about 10 minutes, or until they are crisp and lightly golden at the edges. Remove from the oven and let them cool completely on a wire rack. Cooling helps them firm up and become crisp.
- Make the dip: In a medium bowl, beat together the light ricotta and softened cream cheese until smooth and creamy. Add 2.5 tablespoons of icing sugar and 1/2 teaspoon peppermint extract, and mix until fully incorporated and silky.
- Gently fold in the crushed candy cane so the peppermint pieces add both flavor and a little crunch. If you’d like a festive pale pink color, add 1–2 small drops of red food coloring and fold until the color is evenly distributed. Taste and adjust peppermint or sugar to preference.
- Transfer the dip to a serving bowl, cover, and chill in the fridge until ready to serve. Chilling helps meld the flavors and firms the texture slightly for easier dipping.
- Serve: Arrange the cooled Flatout crackers on a platter around the dip. The crisp, lightly sweet crackers are perfect for scooping the creamy, minty filling.
- Storage: Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Keep the crackers in a sealed container at room temperature to preserve their crunch.
Nutritional Info (per serving — dip only)
Calories: 83 • Fat: 2.8g • Saturated fat: 2g • Carbs: 11.3g • Fiber: 0g • Sugars: 10.4g • Protein: 2.8g
Notes
This recipe makes four servings. Each serving of dip is about 4 personal points or smart points on MyWW programs (2 points plus). The Flatout breads used as crackers count as 2 SmartPoints or 2 PersonalPoints per bread, depending on your program. The recipe is flexible — increase or decrease peppermint or sweetness to suit your taste. If you prefer a completely natural color, omit the red food coloring; the crushed candy cane alone adds attractive speckles.
Course
Dessert