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veggie-topped rye crisps recipe

Written on Wednesday, November 2, 2016 | 6:18:00 PM




makes: 4 servings (2 topped crackers each)

Preparation time : 20 minutes 

Ingredients : 
- ½ cup light cream cheese spread, softened
- ½ teaspoon finely shredded lemon peel
- ½ teaspoon snipped fresh dill weed or ¼ teaspoon dried dill weed
- 1 small clove garlic, minced
- 8 3½×1½-inch crisp rye crackers
- ½ cup thin bite-size English cucumber strips
- ½ cup coarsely shredded carrot
- ¼ cup thin bite-size radish strips

Preparation Method :
In a small bowl stir together cream cheese, lemon peel, dill, and garlic. Spread evenly on crackers. Top with cucumber, carrot, and radishes.

make-ahead directions: Prepare cream cheese mixture as directed. Transfer to an airtight container; cover. Store in the refrigerator for up to 2 days. Within 4 hours of assembling the crisps, cut up the vegetables and store, covered, in the refrigerator.

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