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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

PRODUCT: Triscuits With Dill, Sea Salt & Olive Oil

Crunchy and good for you. Photo and recipes courtesy Nabisco.

 

Unlike many products we enjoyed as a kid,* Triscuits still taste as good to us as ever. The brand has just launched its first new Triscuit cracker flavor in five years: the Mediterranean-inspired Dill, Sea Salt & Olive Oil Triscuit. The classic, wheaty Triscuit flavor is amply dressed with the taste of fresh dill (we wish there were a pinch less sea salt, but we rarely salt our foods).

Triscuits are 100% whole grain and a good source of fiber. A “dill-licious” snack out of the box, Triscuit Dill, Sea Salt & Olive Oil is also perfectly complemented by freshly grown cracker toppings like tomato and cucumber slices. The line is certified kosher by OU.

Here are two sophisticated snacks/hors d’oeuvre, plus more recipes and wine pairings (including a free app).

*Why don’t you still like foods you loved in earlier years? Your palate evolves, seeking more sophisticated flavors; and companies cut back on quality ingredients, so products don’t taste as good as they used to.

 

TRISCUITS WITH TANGY GREEK TOPPERS

Ingredients Per Serving

  • 2 Dill, Sea Salt & Olive Oil Triscuit crackers
  • 2 thin cucumber slices
  • 1/2 ounce feta cheese, cut into 2 slices
  • 1/2 teaspoon finely chopped roasted red peppers
  • 2 black olive slices
  • 1/4 teaspoon lemon zest
  • Fresh dill
  •  

    Preparation

    1. Lay cucumber slices on Triscuits, followed by feta cheese and red pepper.

    2. Garnish with olive slices and lemon zest. Serve with Sauvignon Blanc or other white wine.

     

     
    TRISCUITS WITH SALMON-DILL TOPPERS

    Ingredients Per Serving

  • 2 Dill, Sea Salt & Olive Oil Triscuit crackers
  • 1 tablespoon Philadelphia Cream Cheese Spread
  • 1 ounce smoked salmon
  • 1 teaspoon capers
  • 1/2 teaspoon finely chopped red onions
  • 2 sprigs fresh dill
  •  
    Preparation

    1. Spread crackers with cream cheese. Layer with salmon.

    2. Top with remaining ingredients.

    3. Serve with Pinot Noir or other light-to-medium-bodied red wine.

     

    The latest Triscuit flavor. Photo courtesy Nabisco.

     

    TRISCUIT HISTORY

    Triscuit is a biscuit (cracker) form of shredded wheat. Shredded wheat cereal, made of boiled wheat, was invented by Henry Perky in 1890, as a palliative for his digestive problems. In 1892, he took his idea to a machinist friend, William H. Ford, in Watertown, New York. Together they developed the machine for making what Perky called “little whole wheat mattresses.” He established the Shredded Wheat Company of Niagara Falls, New York (acquired by the National Biscuit Company—now Nabisco—in 1928). A patent was granted in 1902. Commercial production began in 1903.

    In 1935, Nabisco began spraying the crackers with oil and adding salt, creating today’s delicious Original flavor profile. From 1984 through 2008, additional variations were created and the crackers were made crispier. Today the line includes Original; Reduced Fat; Cracked Pepper & Olive Oil; Dill, Sea Salt & Olive Oil; Fire Roasted Tomato; Garden Herb; Hint of Salt; Parmesan Garlic; Quattro Formaggio; Roasted Garlic; and Rosemary & Olive Oil.

    Find more of our favorite crackers.

      





    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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