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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These can be made as appetizers in mini muffin cups, or put them in medium muffin cups as a main course Ingredients:
1 pkg (3 oz) reduced fat cream cheese |
1/2 cup butter (no substitutes) softened |
1 cup flour |
filling |
1 pkg (8 oz) reduced fat cream cheese, softened |
1 cup fully cooked salmon, drained bones and skin removed |
2 t chicken broth |
2 t sour cream |
1 t chopped onion |
1 t lemon juice |
1/2 t salt |
2 t minced fresh dill ( if desired) |
Directions:
1. In a small bowl, beat cream cheese and butter until smooth. add flour; mix well. Shape into 24 balls. press into the bottoms and sides of greased mini muffin cups. Bake 350 degrees for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans.
2. for filing: in a mixing bowl, beat the cream cheese until smooth. add the salmon, broth, sour cream, onion, lemon juice and salt. mix well. spoon into shells.
3. refriigerate for a least 2 hours. If desired....sprinkle with dill
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