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.