Caught these on Pinterest (original recipe) and had a potluck for the VFW yesterday so I just had to try them! Course, I didn't have (or couldn't find) some of the ingredients so I ended up doing some changing up. I thought they turned out really well, but did have the same problem as some other people mentioned - the crackers get soggy pretty fast. We ate them about 3 hours after I made them and they were a bit "wet" but still good. You definitely wouldn't want to do them too much ahead of time!
- 4 ounces cream cheese
- 4 tbsp sour cream
- 1 tsp minced fresh parsley
- ¼ tsp garlic powder
- ¼ tsp onion salt
- 1 package Ritz Crackers
- Grape Tomatoes
- Black Olives
- Alfafa Sprouts
- Black Paste Food Coloring
Let your cream cheese come to room temperature. If you forget, I ended up using a fork to mix it with the sour cream and it worked fine. Mix cream cheese and sour cream together.
Put about a tablespoon and a half of this mixture into a small ziploc bag. Add ¼ tsp of black paste food coloring and mix up. Set aside.
Cut 3-4 good size sprigs of fresh parsley (we grow ours in our Aerogarden). Using a sharp knife, chop into small pieces.
Add this to your cream mixture, as well as the garlic powder and onion salt. Mix thoroughly!
Spread on crackers (we used Ritz). Cut a grape tomato in half and set on the cracker like wings.
Cut a SMALL corner off your ziploc bag and use it to "dot" your wings. I had problems getting my dots to stick as the tomatoes were cold (normally you don't refridgerate tomatoes, but in Hawaii, we have to or they go bad in a day) and condensating. It might work better if your tomatoes were room temperature so they didn't condensate.
Cut a black olive in half lengthwise and set against the tomatoes as the ladybug's head. Then trim your alfalfa sprouts and stick 2 in each olive as antenna.
Nutritional data is per cracker!!