Ingredients
Scale
- 1 cup shelled pistachios, finely chopped
- 1/2 cup dried cranberries, chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tsp fresh thyme leaves, chopped
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- For the crust:
- 1 cup crushed crackers (like Ritz)
- 1/4 cup melted butter
- 1/2 tsp dried oregano
Instructions
- Preheat oven to 350°F (175°C).
- Prepare crust: Mix crushed crackers, melted butter, and oregano in a bowl. Press mixture into the bottom of 12 muffin cups lined with paper liners.
- Bake crust for 8-10 minutes until lightly golden. Remove from oven and let cool.
- In a large bowl, beat cream cheese until smooth. Add sour cream, eggs, Parmesan, thyme, garlic powder, salt, and pepper. Mix until well combined.
- Fold in chopped pistachios and cranberries.
- Pour the filling over the crust in each cup.
- Bake for 20-25 minutes until centers are set but still slightly jiggly.
- Cool completely in the pan, then refrigerate for at least 2 hours before serving.
- Garnish with additional chopped pistachios and cranberries if desired.
Notes
These can be made ahead and stored in the fridge for up to 3 days. Ensure cranberries are unsweetened for the savory profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 6g
- Fat: 13g
- Carbohydrates: 12g
- Protein: 5g