Parmesan Rosemary Cracker Crunch Cups

Wholesaler-friendly bite-size cups using Parmesan Rosemary crackers, Honey Mustard pretzels, and pita chips.

Prep 15 min · Cook 10 min · Total 25 min · Serves 24 · Beginner

Ingredients

• 2 cups Mustache Munchies Parmesan Rosemary Crackers (crushed (4 oz pouch))
• 1 cup Pretzelized Honey Mustard Pretzel Crackers (crushed (6.5 oz box))
• 1 cup Brewer's Crackers Baked Pita Chips (crushed (7 oz))
• 8 oz Cream cheese, softened
• 1/2 cup Sour cream
• 1/2 cup Grated Parmesan
• 1 tbsp Fresh parsley (chopped)
• 1/4 tsp Salt (to taste)
• 1/4 tsp Black pepper (to taste)

Instructions

1. Preheat oven to 350°F (175°C). Line a mini muffin tin with liners or lightly grease.
2. Combine cream cheese, sour cream, and Parmesan in a bowl; mix until smooth.
3. Fold in crushed Mustache Munchies crackers, Pretzelized Honey Mustard Crackers, and Brewer's Crackers to form a thick filling.
4. Spoon filling into lightly pressed cracker crumb crusts in the mini muffin cups.
5. Bake about 8–10 minutes until set. Remove and cool 10–15 minutes. (10 min)
6. Garnish with parsley and season with salt and pepper to taste. Chill 20 minutes before serving if desired.

Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.