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Categories:Viewed: 38 - Published at: a year ago
Ingredients
- 1 cup finely crushed multi-grain crackers (about 18)
- 3 Tbsp. butter or margarine, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 tsp. GREY POUPON Dijon Mustard
- 1/4 tsp. white pepper
- 2 eggs
- 2 oz. smoked salmon, chopped
- 1 green onion, sliced
Method
- Heat oven to 325 degrees F.
- Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp.
- to each cup.
- Beat cream cheese, mustard and pepper in medium bowl with mixer until blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Stir in remaining ingredients.
- Spoon over crusts.
- Bake 15 min.
- or until centers are almost set.
- Cool in pan 10 min.
- Remove to wire racks; cool completely.
- Refrigerate 3 hours.
