Wednesday, June 13, 2007

Crackerspread Cheesecake

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Make 2 cups of crackercrumbs and mix with 1/4 c. butter. Spread on the bottom of a pie plate or springboard pan. Put in freezer to harden while you work.

Mix with mixer 2 8oz containers of cream cheese
1-2 cups shredded cheddar cheese
Garlic powder, onion flakes, Italian seasoning, basil, etc. (Or you could just throw in a pack of Italian dressing mix...)

Spoon and smooth mixture over cracker crust.

Spoon about 1/2 c. sour cream on top of cream cheese layer then add

Diced tomatos
Diced pepper
Fresh Chives or Green Onion

It is GREAT served with the great variety of Triscut flavors. I bought Cheddar, Rosemary and Olive Oil and Cracked peppercorn and olive oil. I used some of them for the crust and the rest were for dipping.

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