A savoury twist on a sweet classic, these no-bake bites layer a herby, buttery cracker base with a whipped, tangy filling that's vividly green all the way through. Finished with a generous spoon of crispy chilli oil, they're the sort of thing that looks fiddly but comes together in a blitz and a chill.
Ingredients (makes 8)
Base:
- 100g Rye Crackers
- 1 tbsp JUX Red Onion
- 1 tsp JUX Parsley
- 75g Salted Butter, melted
Filling:
- 150g Cream Cheese
- 200g Feta, crumbled
- ½ Lemon, juiced
- 1 tsp JUX Garlic
- 1 tbsp JUX Spinach Powder
- Crispy Chilli Oil, to serve
Method:
- Blitz the rye crackers, melted butter, JUX Red Onion and JUX Parsley until a sand-like texture forms. Press firmly into 8 cupcake moulds and chill in the freezer while you prep the filling.
- Blitz the cream cheese, feta, lemon juice and JUX Garlic until smooth. Add the JUX Spinach Powder and pulse until fully combined.
- Spoon the green mixture over the rye bases and smooth out. Chill for 2 hours.
- Carefully remove from the moulds, then finish with a generous spoon of crispy chilli oil.
