In a microwave safe bowl, warm butter and cream cheese until soft.

Do not melt completely.

Stir in cheeses.

Mix until cheeses soften and start to melt.

If the cheese does not break down enough from just the heat of the softened fats, heat the mixture in the microwave for 15 seconds at a time until it combines into a sticky ball.

In another bowl, beat egg.

Stir in flour and seasonings.

Mix well.

Add flour mixture to the melted cheeses.

Mix, mix and mix some more.

Mixture will be sticky at first.

Just keep mixing until combined.

Wrap with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 425.

These crackers bake quick and hot to ensure they are crunchy! Roll out into a rectangle.

Use a pizza cutter to cut into triangles.

Place on a sheet pan, sprinkle with salt.

Bake for 5-7 minutes or until golden .

Allow to cool.

Crackers are more crunchy cooled.

NOTE* Occasionally there are variations to this recipe (same as the fathead recipe) where some people end up with a more dry or a more sticky mixture.

This is due to the type of cheeses or size of the eggs being different.

If your mixture is too dry, add a little melted butter or olive oil until to gain the right consistency.

If it is too sticky even after refrigeration, add a small amount of almond flour.

Ours made 30 crackers.