Last call for 20% off Lemon Olive Oil and Key Lime Balsamic! Our March pairing is almost over and you don’t wanna miss it. Get it shipped right to your door for F R E E ! *
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Need a quick, flavorful go-to salad dressing for salads + veggies? 🥦 Our newest recipe on the blog is a delicious dressing with a burst of flavor from Key Lime White Balsamic Vinegar. 😋 Yum! It's #glutenfree and #Paleo friendly too. Get the recipe >> http://bit.ly/KeyLimeDressing

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Ingredients

• 16 ounces cream cheese soft
• 1/2 cup sugar
• 2 large eggs
• 1-1/2 teaspoons cornstarch
• 1-1/2 teaspoons lime zest
• 5 tablespoons of Key Lime Balsamic
• 3 tablespoons of Lemon Olive Oil (divided)
• 3/4 cup crushed graham crackers
• 2 tablespoons melted butter
• whipped cream

Instructions

• Preheat your oven to 325 degrees. Line two mini muffin pans with paper liners.
• Add the cream cheese and sugar to the bowl of an electric mixer and whip until smooth. Add the eggs, one at a time until incorporated. Stir in cornstarch
• Gently fold in the lemon  oil (1 tbsp.) and key lime balsamic with a spatula. Try not to mix too much.
• Stir together the graham crackers, remaining lemon oil and butter.
• Place 1 heaping teaspoon of mixture into each mini liner. Use the back of a teaspoon to push down lightly.
• Top each with one to two tablespoons of batter or until it almost reaches the edge.
• Bake for 15 minutes.
• Cool completely and top with whipped cream and Lime Zest.