Recipe
Wheat Crackers with Cream Cheese and Pepper Jelly
Three ingredients and one reliable law of appetizers: sweet-hot jalapeño jelly over cool cream cheese on a wheat cracker vanishes faster than anything you cooked. Spread, top, arrange — or bake the topped crackers briefly so the jelly slackens and the cheese softens. Six servings in minutes, and the emergency appetizer that never reads as one.
Ingredients
48 | wheat crackers (I used Wheatsworth brand) |
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8 | ounces cream cheese (in brick or tub, light, fat-free, regular, or non-dairy Tofutti Better Than Cream Cheese) |
8 | ounces mild green jalapeno jelly (I think it comes in 8oz jars, but maybe 6oz) |
Instructions
| 1. | If using brick cream cheese, generously spread the pepper jelly over the entire brick. Refrigerate the block of cream cheese, then elegantly place it on a serving plate with the wheat crackers. |
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| 2. | Alternatively, if using a tub of cream cheese, delicately spread your desired amount on a wheat cracker and top it off with the perfect amount of pepper jelly. Enjoy this exquisite treat! |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 343.2 kcal |
| Protein | 3.5 g |
| Fat | 19.5 g |
| Carbohydrates | 41.5 g |
| Fiber | 0.6 g |
| Sugar | 30.5 g |
Published on Jul 18, 2024 by Luminița
