Easy Pimiento Cheese Crackers
This easy 4-ingredient recipe for pimiento cheese crackers makes a great appetizer for a crowd!
Yield: 15 crackers
Ingredients
- ½ cup pimiento cheese (homemade or store-bought)
- ½ cup unsalted butter (1 stick), softened
- 1 cup flour (see notes)
- ½ teaspoon kosher salt
- Extra pimiento cheese for serving (optional)
Instructions
- In a medium bowl, mix together softened butter and pimiento cheese until well combined.
- Add flour and salt and stir to combine.
- Turn the dough onto a floured surface. Form a long (about 1 ½ inches in diameter) then roll the log in plastic wrap. Refrigerate for 1 hour, until hardened.
- Preheat oven to 350.
- Remove the cheese log from the fridge, unwrap and slice into ⅓-inch wide crackers. Place crackers on an ungreased baking sheet, about 2 inches apart.
- Bake at 350 for 18-22 minutes, until light brown around the edges.
- Remove and let cool completely on the baking sheet before transferring. (This helps the crackers set up so they don’t crumble.)
Notes
Flour: I use white whole wheat flour but all-purpose flour would be fine. An all-purpose gluten-free mix should work as well.
Be sure to slice and bake these straight from the fridge. Don’t let your cheese loaf sit out too long — you want the butter to be nice and cold still when the crackers go in the oven.
Don’t slice the crackers too thin. They spread out just a tad while baking and the thin ones will be too crumbly. I had some that were ¼-inch thick and they didn’t hold up well. They should be about ⅓ inch thick to cook through and hold together.
Tip: If your oven doesn’t cook evenly from side to side or front to back, you can rotate your pan halfway through the cooking time so these all turn out.
You can double or triple the recipe for a crowd - they will go fast!
Want to make your own pimiento cheese? Here's a basic recipe:
Homemade Pimiento Cheese:
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
4 oz. cream cheese, softened
½ cup mayonnaise
1 (4 oz.) jar diced pimientos, drained
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper (optional)
Salt and black pepper, to taste Combine all ingredients in a medium bowl and mix until smooth. Refrigerate for at least two hours to let it firm up.
1 cup shredded Monterey Jack cheese
4 oz. cream cheese, softened
½ cup mayonnaise
1 (4 oz.) jar diced pimientos, drained
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper (optional)
Salt and black pepper, to taste Combine all ingredients in a medium bowl and mix until smooth. Refrigerate for at least two hours to let it firm up.
Nutrition
Serving: 1cracker | Calories: 128kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 125mg
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