Fiesta Cheese Crisps
Fiesta Cheese Crisps
Makes 50 appetizers (Under 30 cal each) 5 LF colby jack or cheddar cheese sticks 1 brick FF cream cheese, softened 1/2 cup LF sour cream 1.5 - 2 T. seasoning (taco seasoning, chili powder, cumin, whatever you like!) Black olives, sliced (optional)* Cut each cheese stick into 10 slices. Microwave 5 at a time on a piece of parchment paper for around 1 minute. (Microwaves vary - I nuke mine for 57 sec. Play with it!) Let cool completely. Mix cream cheese, sour cream, and seasoning together. Let sit in the fridge a minimum of 2 hours. Use cheese crisps as dippers for the cheese spread, or see below. *Optional: Cut the tip off of a quart sized ziplock bag (or use a pastry bag and decorative tip, if you have one.) Put chilled cream cheese mixture into the bag. Pipe small amount onto each cooled cheese crisp. Top with black olive slice. |
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