Name: Pimento Cheese Dip with Cornbread Crackers
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 10 servings
Ingredients: 1 cup all-purpose flour, plus more for dusting; 1 cup fine stone-ground cornmeal, such as Indian Head; 4 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt, plus more for sprinkling; 6 tablespoons frozen unsalted butter, plus melted butter for brushing, optional; 1/3 cup buttermilk; 2 cups shredded Gruyère; 4 ounces cream cheese, at room temperature; 4 ounces mascarpone; 1/2 cup mayonnaise; One 4-ounce jar diced pimentos, drained; 1/2 teaspoon cayenne pepper; 1/2 teaspoon paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 jalapeño, seeded and minced; Kosher salt and freshly ground black pepper

For the cornbread crackers: Preheat the oven to 375 degrees F.

Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Grate the frozen butter on the large holes of a box grater into the bowl. Using two forks or a pastry cutter, incorporate the butter into the dry ingredients until pea-size bits of butter remain. Add the buttermilk until combined.

Divide the dough in half. Lightly flour a work surface, turn half of the dough out onto it and pat into a rectangle. Using a rolling pin, roll the dough to 1/8 to 1/16 inch thick. Repeat with the remaining dough half. Place the rolled dough in the freezer for about 15 minutes.

Using a pizza cutter, cut the dough into roughly 1 1/2-inch squares. Reroll the scraps to make more crackers.

Using a fork, prick holes into each cracker. Sprinkle the crackers with some salt and place them on a parchment-lined baking sheet, making sure the crackers are not touching.

Bake, rotating them halfway through, until the edges are just starting to brown, 12 to 16 minutes.

Transfer the crackers to a cooling rack and brush with the melted butter if using. Allow to completely cool before eating.

For the pimento cheese dip: Place the Gruyère, cream cheese, mascarpone, mayonnaise, pimentos, cayenne, paprika, garlic powder, onion powder and jalapeño in a large bowl. Mix until thoroughly combined. Season to taste with salt and black pepper. Serve with the cornbread crackers.

Pimento Cheese Dip with Cornbread Crackers

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