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Total time
15 minutes
9 servings

¾ cup sun dried tomatoes, finely diced

2 ½ cup cheddar cheese, shredded

1 ½ cup Parmigiano Reggiano

½ teaspoon salt

1 ½ cup whole wheat flour 

5 tablespoon cream

½ cup extra virgin olive oil

4 tablespoon chopped fresh basil

8 ounces lowfat cream cheese

Dried Basil for garnish

  1. Preheat oven to 350 degrees.
  2. In a food processor combine cheddar, Parmigiano Reggiano, cream, olive oil, and salt. Once roughly combined, slowly add flour, basil, and sun dried tomatoes.
  3. Roll dough out on a well-floured surface. Cut with your favorite Christmas themed cookie cutters and place on a parchment lined baking sheet.
  4. Bake for 14 minutes or until golden brown.
  5. When crackers are finished baking and cool, spread cream cheese on top.
  6. Garnish with finely diced sun dried tomatoes and dried basil.

Recipe adapted from, & photo courtesy of  Mooney Farms


Calories: 430
Total Fat: 32g
Saturated Fat: 13g
Sodium: 680mg
Carbohydrate: 22g
Fiber: 3g
Total Sugar: 4
Added Sugar: 0g
Protein: 17g

Yield: 9 servings

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