Pimento Cheese Dip Accompanied by Cornbread Crackers

Difficulty: Easy
Servings: 8 to 10
Nutritional Information (per serving, based on 10 servings): Calories 438, Total Fat 33g, Saturated Fat 15g, Carbohydrates 27g, Fiber 2g, Sugars 7g, Protein 11g, Cholesterol 73mg, Sodium 411mg
Time Required: Total 1 hr 30 min (including chilling and cooling), Active 30 min

Discover the irresistible charm of pimento cheese dipa creamy, flavorful spread that elevates any gathering into a memorable feast. Paired with homemade cornbread crackers, this easy appetizer will have guests raving and reaching for more!

Cornbread Crackers:

1 cup all-purpose flour, plus extra for dusting
1 cup fine stone-ground cornmeal (e.g., Indian Head)
4 tablespoons sugar
1 teaspoon baking powder
teaspoon baking soda
teaspoon kosher salt, plus more to sprinkle on top
6 tablespoons frozen unsalted butter, plus melted butter for optional brushing
cup buttermilk

Pimento Cheese Dip:

2 cups shredded Gruyre cheese
4 ounces cream cheese, softened to room temperature
4 ounces mascarpone cheese
cup mayonnaise
One 4-ounce jar diced pimentos, drained
teaspoon cayenne pepper
teaspoon paprika
teaspoon garlic powder
teaspoon onion powder
1 jalapeo, seeded and finely chopped
Kosher salt and freshly ground black pepper, to taste

Instructions:

Prepare the cornbread crackers: Preheat your oven to 375F (190C) and get ready to craft crispy, golden perfection.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Grate the frozen butter using the large holes of a box grater directly into the bowl. Use two forks or a pastry cutter to blend the butter into the dry ingredients until you see pea-sized pieces of butter remain. Gradually add the buttermilk and mix until combined.
Divide the dough into two equal parts. Lightly flour a clean surface and turn one half onto it. Shape it into a rectangle and roll it out using a rolling pin to a thickness between 1/8 and 1/16 inch. Repeat for the other half. Place the rolled dough into the freezer for about 15 minutes to firm up.
Take a pizza cutter and slice the dough into roughly 1-inch squares. Gather and reroll scraps to cut more crackers.
Use a fork to prick holes across each cracker's surface. Sprinkle them with some salt and arrange on a baking sheet lined with parchment paper, making sure the crackers don't touch each other.
Bake for 12 to 16 minutes, rotating halfway, until the edges start to turn golden brown.
Move the crackers onto a wire rack to cool. If desired, brush them with melted butter after baking. Let the crackers cool fully before serving.
Make the pimento cheese dip: In a large bowl, combine the Gruyre, cream cheese, mascarpone, mayonnaise, pimentos, cayenne, paprika, garlic powder, onion powder, and jalapeo. Stir well until fully mixed. Add salt and black pepper to taste. Chill briefly for peak flavor.
Serve the chilled dip alongside warm cornbread crackerspure Southern bliss that sparks joy at every bite!