Roasted Garlic-Asiago Dip With Cheese Crackers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 417
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 15
- Cholesterol
- 44
- Sodium
- 737
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
For the crackers:
1/2 cup grated asiago cheese (about 2 ounces)
1/4 teaspoon cayenne pepper
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg
For the dip:
1 head elephant garlic
1/2 cup grated asiago cheese (about 2 ounces)
Kosher salt
5 to 6 tablespoons extra-virgin olive oil
Directions
- Make the crackers: Preheat the oven to 350 degrees F. Combine the asiago and cayenne in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick.
- Lightly beat the egg and 1 tablespoon water in a bowl. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes. Let cool on the baking sheet.
- Meanwhile, make the dip: Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes. Cut the top off the garlic and squeeze the roasted cloves out of the skin.
- Place the roasted garlic in a food processor, add the asiago and season with salt. With the motor running, drizzle in the olive oil. Drizzle in up to 1/4 cup water if the dip is too thick. Taste and make sure it is delicious; re-season if needed. Serve with the crackers.