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Recipe Ingredients

Cheese Crisps:

  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 cups all-purpose flour
  • 1 stick plus 2 Tbsp. butter, softened
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper

Vegetable Dip:

  • 12 oz. cream cheese, softened
  • 3/4 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 (9 oz) package frozen chopped spinach, thawed, squeezed well, and drained
  • 3/4 cup frozen peas, thawed
  • 3/4 cup frozen corn, thawed
  • 3 Tbsp. bacon bits

Recipe Directions

  1. Preheat oven to 425 degrees F. Lightly coat 2 baking sheets with cooking spray.
  2. In a large bowl, combine cheddar cheese, flour, butter, paprika, salt, and cayenne pepper.
  3. Using your hands, knead well until a soft dough forms. Roll dough out on a floured surface to 1/4-inch thickness.
  4. Using a 1-1/2-inch shamrock-shaped cookie cutter, cut out dough and place on baking sheets.
  5. Bake 8 to 10 minutes or until golden.
  6. Let cool then place in an airtight container until ready to serve.
  7. Meanwhile, to make the Vegetable Dip, in a large bowl using an electric mixer, beat the cream cheese, sour cream, Parmesan cheese, garlic powder, and onion powder. Stir in the spinach, peas, corn, and bacon bits; mix well.
  8. Serve immediately or refrigerate until ready to serve.

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