Anchovy Lemon Dilly Petites

Anchovy Lemon Dilly Petites

Ingredients

250 g cream cheese at room temperature

2 eggs

1 tin ( 2 oz) anchovy fillets

1 tsp Epicure’s Minced Garlic

1-2 tsp Epicure’s Lemon Dilly Dip Mix

1 box Graham Crackers

Epicure’s Turmeric & Black Pepper Blend (Grinder), to taste

DIRECTIONS

Place cream cheese in a mixing bowl and beat until smooth, add eggs, beating well after each addition. Mince anchovies and add to cheese mixture. Add Minced Garlic, Lemon Dilly Dip Mix and Turmeric & Black Pepper Blend. Mix well. Refrigerate for 30 minutes.

Break Graham crackers at perforations. This will give you 4 bases. You will need a sharp knife to cut about 5 mm off each cracker so it will fit perfectly into petite tray. Using Epicure’s Basting Brush oil Epicure’s Perfect Petites. Place prepared bases into each Perfect Petites section. Place Perfect Petite on Epicure’s Sheet Pan.

Pour your prepared cheese mix into Perfect Petite pan. Bake in a 350 F pre-heated oven for 10 minutes or until done. Remove and let cook on a cooling rack.  Once cool to touch, put tray in fridge to set (about 1 hour). Use a butter knife to pop petites out of mould.