Cheesy Chive Crisps

by admin on December 13, 2010

A lovely, crispy, ultra cheesy and chivey appetizer that can be made ahead.

1 cup butter (no substitutes), softened
3 cups (12 ounces) shredded sharp cheddar cheese (I suggest the finely shredded cheese)
2 cups flour
¼ cup minced chives
½ tsp. Salt
½ tsp. Hot pepper sauce
Dash garlic salt
2 cups crisp rice cereal

In a large mixing bowl, cream butter and cheese until blended. Beat in flour, chives, salt, pepper sauce and garlic salt. Stir in cereal. Shape into four 6 ½-inch X 1 ½-inch logs. Wrap in plastic wrap (I found it easier to divide the dough among four sheets of plastic wrap and use the plastic wrap to help me shape the logs. Refrigerate for one hour or until firm.

Unwrap and cut into ¼-inch slices. Place on ungreased baking sheets. Bake at 325 degrees for 20-25 minutes or until edges are crisp and lightly browned. Remove to wire racks to cool. Store in refrigerator or freezer.   It says it yields 9 dozen but I never get that many from one batch although I haven’t sized the logs to be only the diameter of a quarter.  My cheesy chive crisps tend to be about 2 1/2 inches in diameter.

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