Pimento Cheese Crackers are the dreamiest appetizer you’ve ever had. Bring them to your next party and be prepared to give out the recipe!
Whenever I make a batch of Pimento Cheese, I always double the recipe and use the second half to make these little gems, right here. They’re absolutely fabulous on their own, or pair great with various dips. You can serve these with additional pimento cheese, top with Deviled Egg Salad, swap them in place of bread for a fun spin on Avocado Toast, or use them as a base for slider buns! The possibilities are seriously endless.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Contrary to what you might think, these are totally approachable for all level home cooks! Seriously, everything gets combined together in one bowl, so (added bonus) clean-up is a breeze!
- Pimento Cheese
- Softened Unsalted Butter
- All-Purpose or Bread Flour
- Salt
Shortcut: You can also make this with store-bought pimento cheese, I just prefer to make my own.
MIX-IN IDEAS:
- Pickled or Fresh Jalapeños (I always add these)
- Feta or Blue Cheese Crumbles
- Crumbled Bacon
- Dried Cranberries (for that sweet & salty factor)
- (Whatever your inner-chef tells you!)
HEARTY SERVING SUGGESTIONS:
These are absolutely divine on their own, but if you want to spruce them up as a heartier appetizer you can serve them with:
- Crispy Carnitas on top with pickled red onion.
- Drizzled with Ranch or my Alabama White Sauce, then sprinkled with finely shredded lettuce, chopped cherry tomatoes, and fresh chives.
- Top with my famous No Bean Chili, a dollop of sour cream, and green onions.
If you make any of these, or create your own spin on toppings, please let me know in the comments so I can give it a try!
MORE PARTY APPETIZERS YOU’LL SWOON OVER:
Cheesy Jumbo Lump Crab Hot Spinach Dip
Buffalo Blue Cheese Garlic Knots
Cheesy Homemade Corn Dogs Spiked With Pickles
Better Than Trader Joe’s Black Bean Dip
Muffin Tin Crispy Cheesy Dill Pickle Chips
Hatch Chile Mexican Street Corn Dip
VIEW ALL RECIPES BY CLICKING HERE!
Pimento Cheese Crackers (Baked and Air Fryer Method)
Ingredients
- 12 oz. Pimento Cheese, (1.5 cups)
- 1 stick Unsalted Butter , softened to room temperature
- 1 cup All-Purpose Flour, (or whatever flour you prefer)
- 1 tsp. Salt, or more to taste
Instructions
- Mix Pimento Cheese and Butter together until well combined.
- Fold in Flour and salt, gently kneed until dough forms.
- Roll dough into a log. (The diameter of the log will be the diameter of the crackers - I made mine about 1 ½ thick.)
- Wrap in saran-wrap and place in the refrigerator for 1 hour.
- Preheat oven to 350F.
- Line baking sheet with parchment paper. Slice log into ¼ inch rounds. Place on baking sheet about 1 inch apart.
- Bake for 20-22 minutes or until edges are just slightly browning.
- Cool crackers completely on the baking sheet (they will crisp while they cool). Remove and store in an airtight container for up to 2 days.
NOTES ON THIS RECIPE:
- TO AIR FRY: Depending which air fryer you have, cooking times may vary. I have an Instant Pot Vortex (which has racks instead of a basket). I preheat it to 350F and place 6 squares per rack, bake for 8 minutes, then rotate racks and bake for another 8 minutes. Remove and allow to cool before enjoying.
- Sometimes I’ll double the batch and freeze half of them. Simply let them cool to room temperature after baking, then store in an airtight freezer bag for up to 2 months. Go ahead and either thaw them in the refrigerator overnight or on the counter for about 30 – 45 minutes before serving.
- This is the base recipe, but feel free to add any other items to the batter before baking. I’ve got suggestions up above earlier in the blog post.
PIN THIS FOR LATER:
Interesting stuff! I’ll probably share this with some of my friends. Thanks again for posting it.
We know you’ll love this recipe! Thanks for sharing.
Amazing. I’ve never seen anything like this. Jolly good show. I’ve gotta do this.
They’re crazy addicting. Hope you enjoy them as much as we do, John!
This looks so good! What a great combination of flavors!
You gotta give them a try! So good.
Flavors are amazing. However, mine are very crumbly, any idea what would cause that?
Might be due to the brand of pimento cheese you are using. Different brands can produce different flavors and textures.
I make a pimento cheese spread. Can I use that in this recipe?
Depending on what’s it’s made out of. You may need to adjust the flour if the spread is too wet. Let me know how it goes!
Can you bake these in a regular oven?
Yup. The directions in the recipe card are for a regular oven 🙂
Can you give me some idea of what “pimento cheese” is, and where I can get it? With possible brand names?
Thanks a lot. These look delicious!
Haha… of course! I have a recipe on my blog if you want to make your own. Simply search for Pimento Cheese. As for brands you can buy at the store (which will depend on where you live), Palmetto brand is probably the most common – you can find it usually by the deli or in the dairy section next to the other cheeses / cottage cheese / feta.
Can you give me an idea of how many crackers this makes??? I know you listed servings…but without knowing how many are a serving it doesn’t help.
Thank you…this will let know if I should double it right off the bat.
For me it made roughly 18 crackers. Mine were hearty sized crackers so it’ll depend on how thick you roll the dough before slicing. Hope this helps!
Mine is chilling in the fridge. I made the pimento cheese and when I rolled it up it was sticky. Out some flour down in the mate to keep it from sticking. Is this normal? Can’t wait to try these they sound delicious I also added some chopped jalapeños.
A little sticky is okay, but if it’s too wet simply add a little more flour at a time until a dough forms. Please let me know how yours turned out!