Description
A delightful blend of creamy cheese and sweet heat from red pepper jelly, this appetizer dip is perfect for any gathering.
Ingredients
Scale
- 1 box (15-count) mini phyllo shells
- 4 oz cream cheese, softened
- 1/4 cup red pepper jelly
- Fresh thyme leaves or chopped green onion (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Arrange the mini phyllo shells on a baking sheet, ensuring they are spaced evenly for uniform baking.
- In a mixing bowl, soften the cream cheese with a spatula for easy mixing.
- Fill each phyllo shell with about 1 teaspoon of cream cheese, smoothing it down for an even layer.
- Top each cream cheese-filled shell with about 1/2 teaspoon of red pepper jelly, allowing it to create a lovely marbled effect.
- Bake for 5-7 minutes, or until the phyllo shells are crisp and the cream cheese is warmed through without bubbling.
- Remove from the oven and garnish with fresh thyme or green onion, if using, before serving.
- Serve warm or at room temperature on a decorative platter for a beautiful presentation.
Notes
Allow cream cheese to reach room temperature for easy blending. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg