Uploaded March 2025 | Updated September 2026, 2 weeks ago
*Recipe below* for these garlic, parmesan cheese crackers, plus a bonus recipe for a delicious pizza dip, all from chef and professional baker Anna Olson!
I've been known to sit down with a bowl of garlic croutons and eat them as a snack, as if they were potato chips. And since I love crackers as a snack, I figured that I’d better come up with a recipe that fulfills my cravings for garlicky, crunchy goodness. Not only are these great crackers, you can use them in place of croutons in a Caesar salad.
Then, You can have this gooey, satisfying pizza dip assembled, baked and in front of you in the same time or less that it takes to order a pizza. Included are some favourite pizza toppings, but use your own top picks!
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00:00 Intro
00:30 *Garlic and Cheese Crackers Recipe*
Makes about 3 dozen crackers
Prep Time: 15 minutes
Cook Time: 10 minutes
They will keep in an airtight container at room temperature for up to 1 week.
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*• Ingredients •*
1 cup (150 g) all-purpose flour
½ cup (50 g) finely grated Parmesan cheese
1 clove garlic, minced, or 1 tsp dried granulated garlic
1 tsp dried oregano
½ tsp fine salt
½ tsp ground black pepper
¼ cup (60 g) cold unsalted butter, cut in pieces
¼ cup (60 mL) whipping cream
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*• Directions •*
1. Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
2. Place the flour, cheese, garlic, oregano, salt and pepper in the bowl of a food processor and pulse once or twice to combine. Add the butter and pulse a few times to work in, then add the cream and continue pulsing until the dough comes together.
3. Turn the dough out onto a lightly floured surface and roll into a square about ¼ inch (6 mm) thick. Using a knife or a pastry wheel, trim away the rough edges and then cut the crackers into rectangles about 1 × 3 inches (2.5 × 5 cm). Arrange them on the baking trays so they are close together but not touching. Bake the crackers for about 10 minutes, until golden brown.
4. Cool the crackers on the trays on cooling racks.
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10:31 *Pizza Dip Recipe*
Serves 6
Prep Time: Under 10 minutes
Cook Time: 20 minutes
Assemble this dip ahead of time, cover and keep chilled until it is time to bake it (it may take an extra 5 minutes to melt through if taken right from the fridge to the oven).
--------
*• Ingredients •*
4 oz (125 g) cream cheese, room temperature
½ cup (125 mL) mayonnaise
1 clove garlic, minced
½ tsp dried oregano
1 cup (90 g) grated mozzarella cheese
⅓ cup (35 g) finely grated Parmesan cheese, plus extra for sprinkling
1 cup (250 mL) seasoned pasta sauce
12 slices soppressata or Calabrese salami, julienned
½ cup (130 g) coarsely chopped artichoke hearts
½ cup (65 g) coarsely chopped pitted kalamata olives
Garlic Parmesan Crackers, for serving
--------
*• Directions •*
1. Preheat the oven to 400°F (200°C) and lightly grease a ceramic 4-cup (1 L) baking dish.
2. Beat the cream cheese to soften it and then beat in the mayonnaise, followed by the garlic, oregano, mozzarella and Parmesan. Spread this mixture into the bottom of the baking dish and pour the pasta sauce over the top, spreading to cover the cheese.
3. Sprinkle the salami, artichoke hearts and olives on top and then finish with a sprinkling of Parmesan in a sheer layer. Bake the pizza dip for about 15 minutes, until it is bubbly around the edges.
4. Let the dip cool for 5 minutes before serving with crackers. Leftover dip will keep in an airtight container in the fridge for up to 4 days.
*Recipe below* for these garlic, parmesan cheese crackers, plus a bonus recipe for a delicious pizza dip, all from chef and professional baker Anna Olson!
I've been known to sit down with a bowl of garlic croutons and eat them as a snack, as if they were potato chips. And since I love crackers as a snack, I figured that I’d better come up with a recipe that fulfills my cravings for garlicky, crunchy goodness. Not only are these great crackers, you can use them in place of croutons in a Caesar salad.
Then, You can have this gooey, satisfying pizza dip assembled, baked and in front of you in the same time or less that it takes to order a pizza. Included are some favourite pizza toppings, but use your own top picks!
--------
00:00 Intro
00:30 *Garlic and Cheese Crackers Recipe*
Makes about 3 dozen crackers
Prep Time: 15 minutes
Cook Time: 10 minutes
They will keep in an airtight container at room temperature for up to 1 week.
--------
*• Ingredients •*
1 cup (150 g) all-purpose flour
½ cup (50 g) finely grated Parmesan cheese
1 clove garlic, minced, or 1 tsp dried granulated garlic
1 tsp dried oregano
½ tsp fine salt
½ tsp ground black pepper
¼ cup (60 g) cold unsalted butter, cut in pieces
¼ cup (60 mL) whipping cream
--------
*• Directions •*
1. Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
2. Place the flour, cheese, garlic, oregano, salt and pepper in the bowl of a food processor and pulse once or twice to combine. Add the butter and pulse a few times to work in, then add the cream and continue pulsing until the dough comes together.
3. Turn the dough out onto a lightly floured surface and roll into a square about ¼ inch (6 mm) thick. Using a knife or a pastry wheel, trim away the rough edges and then cut the crackers into rectangles about 1 × 3 inches (2.5 × 5 cm). Arrange them on the baking trays so they are close together but not touching. Bake the crackers for about 10 minutes, until golden brown.
4. Cool the crackers on the trays on cooling racks.
--------
10:31 *Pizza Dip Recipe*
Serves 6
Prep Time: Under 10 minutes
Cook Time: 20 minutes
Assemble this dip ahead of time, cover and keep chilled until it is time to bake it (it may take an extra 5 minutes to melt through if taken right from the fridge to the oven).
--------
*• Ingredients •*
4 oz (125 g) cream cheese, room temperature
½ cup (125 mL) mayonnaise
1 clove garlic, minced
½ tsp dried oregano
1 cup (90 g) grated mozzarella cheese
⅓ cup (35 g) finely grated Parmesan cheese, plus extra for sprinkling
1 cup (250 mL) seasoned pasta sauce
12 slices soppressata or Calabrese salami, julienned
½ cup (130 g) coarsely chopped artichoke hearts
½ cup (65 g) coarsely chopped pitted kalamata olives
Garlic Parmesan Crackers, for serving
--------
*• Directions •*
1. Preheat the oven to 400°F (200°C) and lightly grease a ceramic 4-cup (1 L) baking dish.
2. Beat the cream cheese to soften it and then beat in the mayonnaise, followed by the garlic, oregano, mozzarella and Parmesan. Spread this mixture into the bottom of the baking dish and pour the pasta sauce over the top, spreading to cover the cheese.
3. Sprinkle the salami, artichoke hearts and olives on top and then finish with a sprinkling of Parmesan in a sheer layer. Bake the pizza dip for about 15 minutes, until it is bubbly around the edges.
4. Let the dip cool for 5 minutes before serving with crackers. Leftover dip will keep in an airtight container in the fridge for up to 4 days.
