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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 40 |
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These cute little puffs are the hit of almost any menu! From a wedding rehearsal dinner to Super Bowl party, I make them for all occasions. Ingredients:
1 package (8 ounces) cream cheese, softened |
1 cup (8 ounces) sour cream |
1/3 cup finely chopped sweet red pepper |
1/4 cup finely chopped onion |
2 teaspoons lemon juice |
3/4 teaspoon dill weed |
1/4 teaspoon pepper |
2 tubes (12 ounces each) refrigerated buttermilk biscuits |
1/4 cup minced fresh cilantro |
Directions:
1. In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.
2. Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.
3. Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm. Yield: 40 appetizers.
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