Ingredients
1 package (8 oz.) neufchatel cheese, softened
1 cup (8 oz.) Greek yogurt
1 cup finely chopped roasted sweet red pepper
¼ cup finely chopped onion
2 tsp lemon juice
¾ tsp dill weed
¼ tsp pepper
24 phyllo cups (found in freezer)
¼ 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.
3
Place a rounded tablespoonful of cream cheese mixture in each cup.
4
Bake at 375 degrees for 14-16 minutes or until golden brown.
5
Sprinkle with cilantro.
6
Serve warm.
7
Makes 40 appetizers.
Ingredients
Ingredients
1 package (8 oz.) neufchatel cheese, softened
1 cup (8 oz.) Greek yogurt
1 cup finely chopped roasted sweet red pepper
¼ cup finely chopped onion
2 tsp lemon juice
¾ tsp dill weed
¼ tsp pepper
24 phyllo cups (found in freezer)
¼ cup minced fresh cilantro
Directions
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.
3
Place a rounded tablespoonful of cream cheese mixture in each cup.
4
Bake at 375 degrees for 14-16 minutes or until golden brown.
5
Sprinkle with cilantro.
6
Serve warm.
7
Makes 40 appetizers.
