I was in the grocery store the other day when I spotted them. The phyllo cups.
I wasn’t exactly sure what I would do with them – but I knew I needed them. I got home from the store, threw them in the freezer, and got to thinking.
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The perfect vehicle for any of your favorite Game Day dips, I decided I needed to make 2 variations because I simply couldn’t decide which one sounded the best.
These are so easy to make. Minimal, and I mean barely any at all, kitchen skills needed to make a tray full of appetizers that everyone will love. Everything is pretty much bought pre-made so all you need to do is let your cream cheese soften enough to mix all the other ingredients in, pop ‘em in the cups and bake them!
You can serve them hot or cold, perfect for making ahead and pulling out of the fridge when the guests arrive.
Let me know if there is another variation I need to add to the list. The more the merrier!
Salmon & Dill
Ingredients: 1 package pre-smoked salmon, shredded
1 block cream cheese, softened & ceamed 4 T. fresh dill, chopped (or dried) 1 lemon, zested + half the lemon juiced 2 garlic cloves, grated 1 shallot, minced Kosher salt + cracked pepper
Directions:
1. Combine all ingredients and spoon into phyllo cup shells.
2. Bake on 350 for 10-15 minutes.
Crab Rangoon
Ingredients: 1 block cream cheese, softened & creamed ¼ C. crab meat, chopped 1 garlic clove, grated 3 green onions, chopped Sweet & Sour sauce, to dip
Directions:
1. Combine all ingredients and spoon into phyllo cup shells.
2. Bake on 325 for 1-15 minutes.
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