Skillet And Crackers Recipe

Prepare vegetables

Dice the onion and bell pepper. Clean and slice the mushrooms. Mince the garlic. Have the chopped tomatoes measured and set near the stove.

Heat the skillet

Place a 10- to 12-inch oven-safe skillet over medium heat. Add the olive oil and 1 tablespoon of the butter. Swirl until hot and butter is melted.

Sauté aromatics

Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook meat (if using)

Push the aromatics to the side and add the ground pork or beef to the center of the skillet. Break it up with a spatula and cook until browned and no longer pink, about 5–7 minutes. Season with half the black pepper and half the salt while cooking. If you are making a vegetarian version, skip this step.

Add vegetables and seasonings

Add the sliced mushrooms and diced bell pepper to the skillet. Cook until the mushrooms have released their moisture and the peppers soften, about 4–5 minutes. Stir in the smoked paprika, dried thyme, the remaining salt and pepper, and Worcestershire sauce. Mix to combine.

Add tomatoes and cream

Stir in the chopped tomatoes, scraping any browned bits from the bottom of the pan. Pour in the heavy cream, bring the mixture to a gentle simmer, and reduce heat to low. Simmer for 3–4 minutes so flavors meld and sauce begins to thicken slightly.

Melt in cheese

Stir in 3/4 cup of the shredded cheese until fully incorporated and creamy. Taste and adjust seasoning as needed. Remove from heat and stir in 1 tablespoon of chopped parsley.

Top and broil (optional)

If you want a lightly browned cheesy top, sprinkle the remaining 1/4 cup cheese over the skillet filling. Place the skillet under a hot broiler for 1–2 minutes, watching carefully, until the cheese is bubbly and golden. Use an oven mitt — the skillet handle will be hot.

Plate and garnish

Remove the skillet from the oven (or simply remove from stovetop if you skipped broiling). Sprinkle the remaining 1 tablespoon chopped parsley over the top and add a squeeze of lemon if using.

Serve with crackers

Serve the warm skillet dip directly from the skillet with the buttery crackers arranged around it for scooping. Each guest can scoop a spoonful of the hot filling onto a cracker and eat immediately. Reheat gently over low heat if the dip cools while serving.