Ingredients
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
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
Preparation
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.
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.
Bake 12 to 15 minutes or until browned.
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.
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.
Serve dip with crackers.
