Veggie Pretzel Bites with Basil Cream Cheese
Basil infused cream cheese spread on top of a thin, salty, pretzel, then topped with sliced fresh vegetables. A simple, perfect appetizer or party food.
Servings Prep Time
30 15
Passive Time
2hours
Servings Prep Time
30 15
Passive Time
2hours
Ingredients
Instructions
Prep:
  1. In a small bowl, beat together the cream cheese, basil, salt and pepper until thoroughly combined. Chill in refrigerator for at least 2 hours to let the flavors develop. I usually let it sit overnight.
  2. Slice your cucumbers in approximately 1/4″ slices.
  3. Slice your other veggies very thin and cut them so they will fit nicely on the pretzel thin.
Assembly:
  1. Spread some of the cream cheese on each pretzel thin. Top each with a cucumber and then the pepper slices. Or, be creative and top some with just pepper slices or just avocado, or avocado and cuke or however you like. I personally liked when each bite had the bright crunch of the cucumber.
Recipe Notes

** I seek out small cucumbers, or those long thin ones, for this as they are smaller, less seedy, and crunchier. You can use regular slicing cukes but you’ll have to cut them in half to fit the pretzel thin. Plus, maybe peel them – whatever supermarkets are coating the skins with nowadays is not pleasant.

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