This recipe is designed to be quick and easy and not keep you in the kitchen for hours.
You will need:
Quart size baggie** or pastry piping bag with whatever tip you like
Wax or parchment paper or aluminum foil to line the cookie sheet
Mixing bowl, mixer and spoon 🙂
8 oz. package of cream cheese (room temperature)
1 TBSP sugar
1/4 – 1/2 cup Olive Vault Key Lime Balsamic Vinegar*
1 – 2 packages of Graham crackers
Set cream cheese out to come to room temperature. While cream cheese warms, break the 1st package of graham crackers into the scored rectangles on the cracker. Each cracker breaks into 4 pieces (or more if I’m doing it). If the crackers don’t break evenly, you may have to use the 2nd package to get enough evenly sized crackers to make your display prettier.
In the mixing bowl add the room temperature cream cheese and the sugar, cream together with the mixer for a minute or so (you can do this with the spoon by hand, but takes longer and makes your arm tired). Slowly add the 1/4 cup of balsamic vinegar while mixing, you just don’t want the liquid to splash out and make a mess. Taste the mixture to see if you want more key lime flavor or if it’s tart enough; add more vinegar if you want more flavor.
Now that the mixture is done, you are ready to cover your crackers. Using your pipping bag or the baggie, cover each cracker and place on the lined cookie sheet. Refrigerate for at least 30 minutes to set. If they are staying in the fridge longer, you can cover them with wrap after the 30 minutes.
*the balsamic vinegar is a preference thing for taste. It’s easier to start with less and add more as you go.
**using the baggie as your pipping bag is simple. Hold the bag in one hand with the corner pointing down like a cone. Fold the opening over your hand and fill the bag with the cream cheese mixture. Twist the bag closed so that while you gently squeeze the bag the mixture will flow out. Cut the tip of the baggie off about 1/8″ so you can have more control over the amount of cream cheese that comes out.
Also, the crackers do become soft the longer they sit, I don’t know the fix for this since I haven’t actually to fix it, sorry. They still taste good either way.
I hope you enjoy these tasty treats.