Pimento Cheese Dip with Cornbread Crackers
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 438
- Total Fat
- 33
- Saturated Fat
- 15
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 11
- Cholesterol
- 73
- Sodium
- 411
- Total: 1 hr 30 min (includes chilling and cooling times)
- Active: 30 min
Ingredients
Cornbread Crackers:
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
Pimento Cheese Dip:
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
Directions
- 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.