After seeing these on Dara’s blog, Gen Y Foodie, I was smitten. We needed to make them. But instead of being all responsible and healthy with the olive oil and flax seeds, I went with good old butter. We love butter. We love Julia Child’s "Mastering the Art of French Cooking" for that reason. So back to the cheez-its – It is exciting for some reason to make a homemade version of packaged food item. Especially in this case, the buttery, cheesy crackers emerging fresh from the oven makes for such a lovely snack. Now Seth likes to destroy this delicate harmony of the home-baked cheddar cracker by actually dipping them in this ridiculous store bought cheese dip. If you notice, it isn’t even packaged in a jar. It is a tin can that you open like a can of cat food. Super classy. He swears by it. He claims that because the cheez-its taste so strongly like cheese, it helps to dip them into something that doesn’t taste anything like cheese… like pre-packaged cheese dip… While this is the dip he grew up with, and sometimes you just can’t fight nostalgia, I think we’d both agree that these crackers taste great with almost any dip.