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Homemade Lavash Crackers with Shallot Cream Cheese Dip

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  • Prep 20 min
  • Total 45 min
  • Servings 20
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Created by Trevis Lengley, head chef of Minneapolis' 3 Squares Restaurant, this homemade lavash cracker recipe can be ready in only 45 minutes. Serve with our delicious shallot cream cheese dip at your next party.
Created Aug 13, 2012
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Ingredients

Crackers

  • 2 1/2 cups Gold Medal™ flour
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 2/3 cup water
  • 1 egg
  • 2 tablespoons butter, melted
  • 1/3 cup olive oil
  • Coarse sea salt
  • Pepper

Dip

  • 1/2 tablespoon olive oil
  • 1/2 cup chopped shallots
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 packages (8 oz each) cream cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped green onion
  • 1 teaspoon coarse sea salt

Steps

  • 1
    Heat oven to 400°F. To make crackers, stir together flour, salt and granulated sugar. Add water, egg and melted butter. Mix well to make stiff dough. Knead about 5 minutes or until smooth.
  • 2
    Divide into 10 balls; roll each until paper thin. Place on ungreased cookie sheet. Brush with 1/3 cup oil; sprinkle with coarse sea salt and pepper.
  • 3
    Bake 12 to 15 minutes or until browned.
  • 4
    For the dip, in 8-inch skillet, heat 1/2 tablespoon oil until hot; add shallots. Cook until caramelized and brown in color. Add brown sugar and honey. Continue cooking until sugar has dissolved. Refrigerate.
  • 5
    In large bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Add shallot mixture and remaining dip ingredients on low speed until well mixed.
  • 6
    Serve dip with crackers.

Expert Tips

  • tip 1
    You can top your crackers with any kind of spices that you would like! These are so easy to make, you will want to experiment again and again.
  • tip 2
    The dip can be made and refrigerated ahead of time. However, it will become more firm, and you will need to serve with a spreader on hand.

Nutrition Information

No nutrition information available for this recipe
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