Sour Cream Cheese Puffs Recipe
These cute little puffs are the hit of almost any menu! From a wedding rehearsal dinner to Super Bowl party, I make them for all occasions. —Annie Darling, Minneapolis, Minnesota
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 40
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon pepper
- 1/4 cup finely chopped onion
- 2 teaspoons lemon juice
- 1 cup (8 ounces) sour cream
- 1/4 cup minced fresh cilantro
- 1 package (8 ounces) cream cheese softened
- 3/4 teaspoon dill weed
- 2 tubes (12 ounces each) refrigerated buttermilk bis
- 1/3 cup finely chopped sweet red pepper
- Carbohydrate 0.108700919680248 g
- Cholesterol 0 mg
- Fat 0.00124464663461538 g
- Fiber 0.0192535171081056 g
- Protein 0.0122941612583992 g
- Saturated Fat 0.000483924879807692 g
- Serving Size 1 1 serving (1g)
- Sodium 0.0461679787670423 mg
- Sugar 0.0894474025721425 g
- Trans Fat 0.000294500931490385 g
- Calories 0 calories
Directions 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 375degrees for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm. Yield: 40 appetizers. Originally published as Sour Cream Cheese Puffs in Taste of Home August/September 2009, p22 Nutritional Facts 1 appetizer equals 74 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 164 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
