Sour Cream Cheese Puffs
I once made them for a rehearsal dinner and they were gone in no time. They are also great for a football party. I usually doubled the batch.
Recipe is from my Aug/Sept 2009 Taste of Home magazine.
1 pkg(8 ounces) cream cheese, softened
1 c(8 ounces) sour cream
1/3 cfinely chopped sweet red peppe
1/4 cfinely chopped onion
2 tsplemon juice
3/4 tspdill weed
2tubes (12 ounces each) refrigerated buttermilk biscuits
1/4 cminced fresh cilantro ( i don't use )
How to Make Sour Cream Cheese Puffs
- In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.
- Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.
- Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.