Jalapeñoholic Brunch Boxes
Four 8” cardboard pie boxes (for serving)
Four (2 oz) plastic serving cups
1 bottle of Jalapeñoholic
1/2 teaspoon ranch dressing mix
Two (6 oz pieces) of gourmet cheese, cut into 4 pieces each
16 mini pita or crackers
1 cup carrot chips
1 cup snap peas
1 English cucumber, sliced
1 cup strawberries or cherries
3/4 cup almonds
8 mini tomatoes
Basil leaves, for garnish
Assemble cardboard pie boxes. If desired, cover the bottom of each with parchment paper.
Place a small serving cup in the center of each pie box, fill with Jalapenoholic. Sprinkle with Ranch dressing mix.
Arrange the remaining ingredients in clusters around the box. Cover with lids and store in the refrigerator until ready to serve. Will keep refrigerated for up to 48 hours.