Parmesan Rosemary Cracker Crunch Cups
Recipes developed by the BoxNCase culinary team
Wholesaler-friendly bite-size cups using Parmesan Rosemary crackers, Honey Mustard pretzels, and pita chips.
Estimated Cost
$0.28/serving
Ingredients
9 available on BoxNCasecups Mustache Munchies Parmesan Rosemary Crackers (crushed (4 oz pouch))
Mustache Munchies Parmesan Rosemary Crackers 4 Oz Pouch - 8ct Case
$NaN
cup Pretzelized Honey Mustard Pretzel Crackers (crushed (6.5 oz box))
Pretzelized Honey Mustard Pretzel Crackers 6.5 Oz Box
$NaN
cup Brewer's Crackers Baked Pita Chips (crushed (7 oz))
Brewer's Crackers Baked Pita Chips 7 oz
$NaN
oz Cream cheese, softened
Sherry Gray Cheese 7 OZ
$NaN
cup Sour cream
Pretzel Pzazz Sour Cream & Chive Seasoned Pretzel Medley 2 Oz Bag
$NaN
cup Grated Parmesan
Sartori Grated Parmesan Cheese 8 Oz Bag
$NaN
tbsp Fresh parsley (chopped)
Produce Exp Case Italian Parsley
$NaN
tsp Salt (to taste)
Morton Salt 50lb
$NaN
tsp Black pepper (to taste)
Deep Whole Black Pepper 3.5 oz
$NaN
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.
- 6
Garnish with parsley and season with salt and pepper to taste. Chill 20 minutes before serving if desired.
Share & Embed
Embed this recipe card on your website or blog to share it with your audience.
Preview