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Homemade Lavash Crackers with Shallot Cream Cheese Dip

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  • Prep 20 min
  • Total 45 min
  • Servings 20
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Created by Trevis Lengley, head chef of Minneapolis' 3 Squares Restaurant, this homemade lavash cracker recipe can be ready in only 45 minutes. Serve with our delicious shallot cream cheese dip at your next party.
By Jessica Walker
Created Aug 13, 2012
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  • 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
Make With
Gold Medal Flour


  • 1
    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.
  • 2
    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.
  • 3
    Bake 12 to 15 minutes or until browned.
  • 4
    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.
  • 5
    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.
  • 6
    Serve dip with crackers.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can top your crackers with any kind of spices that you would like! These are so easy to make, you will want to experiment again and again.
  • tip 2
    The dip can be made and refrigerated ahead of time. However, it will become more firm, and you will need to serve with a spreader on hand.


Nutrition Facts are not available for this recipe
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