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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 48 |
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These appetizers always disappear quick as a flash. The pretty toast cups lend themselves to other favorite fillings, too! Ingredients:
24 slices white bread, crusts removed |
1 cup butter, melted |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup mayonnaise |
3 tablespoons sour cream |
3 tablespoons prepared horseradish |
3 cans (6 ounces each) small shrimp, rinsed and drained |
16 green onions, sliced |
fresh dill sprigs, optional |
Directions:
1. Preheat oven to 325°. Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake 14 minutes or until golden brown. Remove from pans to wire racks to cool.
2. In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers. Yield: 8 dozen.
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