Ingredients
1 package (8 ounces) cream cheese, softened1 cup sour cream1/3 cup finely chopped sweet red pepper1/4 cup finely chopped onion2 teaspoons lemon juice3/4 teaspoon dill weed1/4 teaspoon pepper2 tubes (12 ounces each) refrigerated buttermilk biscuits1/4 cup minced fresh cilantro
Preparation
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.
