These made the perfect appetizers. Delicious. Even non cream cheese lovers liked them.
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
2 tsp lemon juice
3/4 tsp dill weed
1/4 tsp pepper
2 tubes (12 oz each) refrigerated buttermilk biscuits
1/4 cup minced fresh cilantro
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 °F for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.