Crackers with Caramelized Shallot Dip
This cracker and dip pairing is destined to be a new favorite for the whole family. That is, if you’re willing to share it with them. As one of our taste-testers commented, “This is gimme the bowl, all the crackers, the couch and Netflix — and leave me alone — kinda yum.”
This is a super tangy onion dip. The shallots are sweet and subtle, and there’s some nice pepper in there. It reminds us of the holidays and, more specifically, the dip our moms used to make and put in a bread bowl. It’s salty and rich, and it’s lovely with the crackers, though it would also be delicious with a crisp veggie like jicama.
But don’t skip the crackers! 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. Making your own crackers might seem daunting, but prep is easy and the extra effort is worth your time. Just consider doubling the batch straight out of the gate. It’s that good.
8 to 10 servings
Preparation time: 25 minutes
Cook time: 21 to 26 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 caramelized 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 caramelized shallot 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.
Dip recipe adapted from Bon Appetit, crackers recipe adapted from NYT
