Do you want the perfect snack for the next time your friends come over?!
A brand new product has arrived in the refrigerated section of your grocery store. Cheese lovers rejoice, Philly Creamy Cheddar Cream Cheese is here!
The whole family can attest, it is divine! This recipe was a big hit over the weekend. What’s better than creamy cheddar cheese, bacon, avocado and tomatoes?!
If you have 10 minutes, you have time to make this deliciously cheesy appetizer.
Here’s a tip: Add the creamy cheddar cream cheese right after the pita halves come out of the toaster, the cheese will slightly melt and the yummy factor increases exponentially. The recipe called for just chopped avocados and tomatoes but we added crispy pre-cooked bacon to this savoury treat.
Invite the whole gang over the next time the Raptors or the Blue Jays play (did you see that sucker punch Bautista took yesterday!), be the host/hostess with the best taste buds in town, serve them Mini Pitas with Creamy Cheddar, Avocado and Tomato (and bacon)!
- 4 mini pitas (we used whole wheat) split, toasted
- 1/2 cup Philadelphia Creamy Cheddar Cream Cheese
- 1 small avocado, chopped
- 1/2 cup grape tomatoes, chopped
- 1/2 package of pre-cooked bacon, chopped (optional)
- Spread cut sides of pita halves with cream cheese.
- Top with avocados and tomatoes.
- Sprinkle bacon on top.
p.s. I am extremely grateful to KraftHeinz Canada for including me in their compensated What’s Cooking Ambassadorship. It has been my privilege to be able bring you great recipes for the past three years.