Homemade Crackers & Caramelized Shallot Dip

Homemade Crackers & Caramelized Shallot Dip

Making your own crackers might seem daunting, but prep is easy and the extra effort is worth your time. They’re buttery, cheesy and soft, like a very fancy Ritz cracker with extra flaky salt on top. They’re airy yet rich, and they make the perfect scoop for the yogurt-based dip. The super tangy onion dip would also be delicious with a crisp veggie like jicama.

Dip recipe adapted from Bon Appetit, crackers recipe adapted from NYT

Recipe - PRIOR LAKE

Prep Time25 Minutes

Servings8

Cook Time21 Minutes

Ingredients

FOR THE CRACKERS: 2 cups all-purpose flour, plus more for dusting

1 cup finely grated fresh Parmesan cheese, plus more for garnish

1 stick unsalted butter

1 ½ teaspoons dried rosemary

1 teaspoon kosher salt

½ cup heavy cream

Flaky salt, for garnish

FOR THE CARMELIZED SHALLOT DIP: 2 tablespoons extra virgin olive oil

4 large shallots, minced (about 2 cups)

Kosher salt, to taste

Freshly ground pepper, to taste

1 tablespoon apple cider vinegar

1 ½ cups low-fat plain Greek yogurt

1 tablespoon chopped chives, plus more for garnish

Directions

TO MAKE THE CRACKERS: Heat the oven to 400 F. Line a baking sheet with parchment paper.
In a food processor, combine the flour, Parmesan, butter, rosemary and salt. Pulse until flour and butter are combined. Add the cream and process until the dough starts to come together and form a ball, about 15 to 25 seconds. If the dough needs more liquid, continue to add a teaspoon of cream at a time, until the mixture holds together but is not sticky.
On a lightly floured surface, roll the dough into a rectangle until it is ½-inch thick. Transfer sheet of dough to parchment paper-lined baking sheet. Continue rolling the dough until it is ⅛-inch thick.
Lightly score the dough with a pizza cutter, creating rectangle crackers. Sprinkle the dough with additional grated Parmesan and flaky salt.
Bake until lightly browned, about 6 to 8 minutes. Cool on a rack, and then break the crackers along the scored lines.
TO MAKE THE DIP: In a medium skillet, heat oil over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15 to 18 minutes. Let cool slightly.
In a medium bowl, mix shallots, vinegar and yogurt. Season with salt and pepper. Stir chives into the yogurt.
Garnish the dip with additional chopped chives. Serve with the crackers.
Crackers can be stored in an airtight container for up to 5 days. The dip can be stored in an airtight container, refrigerated, for up to 3 days.

TIP: You may substitute L&B Olive Oil & Sea Salt Sourdough Flatbread Bites Crackers for the homemade version.

25 minutes

Prep Time

21 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

FOR THE CRACKERS: 2 cups all-purpose flour, plus more for dusting

Gold Medal All-Purpose Flour, 5 Pound

Add Gold Medal All-Purpose Flour to Favorites.Add Gold Medal All-Purpose Flour to Favorites.

$5.49$1.10/lb

1 cup finely grated fresh Parmesan cheese, plus more for garnish

Sartori Grated Parmesan Cheese, 7 Ounce

Add Sartori Grated Parmesan Cheese to Favorites.Add Sartori Grated Parmesan Cheese to Favorites.

$5.79$0.83/oz

1 stick unsalted butter

Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce

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$8.39$1.05/oz

1 ½ teaspoons dried rosemary

L&B Whole Rosemary, 0.9 Ounce

Add L&B Whole Rosemary to Favorites.Add L&B Whole Rosemary to Favorites.

$4.99$5.54/oz

1 teaspoon kosher salt

Morton Coarse Kosher Salt, 3 Pound

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$5.99$2.00/lb

½ cup heavy cream

Organic Valley Organic Heavy Whipping Cream, 16 Ounce

Add Organic Valley Organic Heavy Whipping Cream to Favorites.Add Organic Valley Organic Heavy Whipping Cream to Favorites.

$6.49$0.41/oz

Flaky salt, for garnish

Maldon Sea Salt Flakes, 8.5 Ounce

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$9.59$1.13/oz

FOR THE CARMELIZED SHALLOT DIP: 2 tablespoons extra virgin olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

Deal

Add L&B Extra Virgin Olive Oil to Favorites.Add L&B Extra Virgin Olive Oil to Favorites.

$11.99 was $12.99$0.71/oz

4 large shallots, minced (about 2 cups)

Shallots, 0.13 Pound

Add Shallots to Favorites.Add Shallots to Favorites.

$0.78 avg/ea$5.99/lb

Kosher salt, to taste

Morton Coarse Kosher Salt, 3 Pound

Add Morton Coarse Kosher Salt to Favorites.Add Morton Coarse Kosher Salt to Favorites.

$5.99$2.00/lb

Freshly ground pepper, to taste

L&B Coarse Ground Black Pepper, 2 Ounce

Add L&B Coarse Ground Black Pepper to Favorites.Add L&B Coarse Ground Black Pepper to Favorites.

$8.19$4.10/oz

1 tablespoon apple cider vinegar

Wild Harvest Organic Apple Cider Vinegar, 16 Ounce

Add Wild Harvest Organic Apple Cider Vinegar to Favorites.Add Wild Harvest Organic Apple Cider Vinegar to Favorites.

$3.35$0.21/oz

1 ½ cups low-fat plain Greek yogurt

Chobani Low-Fat Plain Greek Yogurt - Blended, 32 Ounce

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$6.99$0.22/oz

1 tablespoon chopped chives, plus more for garnish

L&B Fresh Chives, 0.75 Ounce

Add L&B Fresh Chives to Favorites.Add L&B Fresh Chives to Favorites.

$3.49$4.65/oz

Directions

TO MAKE THE CRACKERS: Heat the oven to 400 F. Line a baking sheet with parchment paper.
In a food processor, combine the flour, Parmesan, butter, rosemary and salt. Pulse until flour and butter are combined. Add the cream and process until the dough starts to come together and form a ball, about 15 to 25 seconds. If the dough needs more liquid, continue to add a teaspoon of cream at a time, until the mixture holds together but is not sticky.
On a lightly floured surface, roll the dough into a rectangle until it is ½-inch thick. Transfer sheet of dough to parchment paper-lined baking sheet. Continue rolling the dough until it is ⅛-inch thick.
Lightly score the dough with a pizza cutter, creating rectangle crackers. Sprinkle the dough with additional grated Parmesan and flaky salt.
Bake until lightly browned, about 6 to 8 minutes. Cool on a rack, and then break the crackers along the scored lines.
TO MAKE THE DIP: In a medium skillet, heat oil over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15 to 18 minutes. Let cool slightly.
In a medium bowl, mix shallots, vinegar and yogurt. Season with salt and pepper. Stir chives into the yogurt.
Garnish the dip with additional chopped chives. Serve with the crackers.
Crackers can be stored in an airtight container for up to 5 days. The dip can be stored in an airtight container, refrigerated, for up to 3 days.

TIP: You may substitute L&B Olive Oil & Sea Salt Sourdough Flatbread Bites Crackers for the homemade version.