Taco Dip Bites (Printer-Friendly)
Crunchy phyllo shells filled with creamy cheese and bean mixture, topped with fresh lettuce and tomato.
# What You'll Need:
→ Phyllo Cups
01 -
1 package (15 count) mini phyllo shells, frozen
→ Filling
02 -
1 ounce 1/3 less fat cream cheese, softened
03 -
3 tablespoons light sour cream
04 -
2 tablespoons salsa
05 -
2 teaspoons taco seasoning
06 -
1/4 cup fat free refried beans
07 -
1/4 cup shredded sharp cheddar cheese (2% milk fat)
→ Toppings
08 -
1/4 cup shredded lettuce
09 -
4 cherry tomatoes, quartered
# Steps to Follow:
01 -
Preheat oven to 350°F. Arrange phyllo shells evenly on a parchment-lined baking sheet.
02 -
In a bowl, mix cream cheese, sour cream, salsa, taco seasoning, refried beans, and shredded cheddar cheese until smooth and uniform.
03 -
Spoon the filling evenly into each phyllo cup. Bake for 10 minutes to warm through.
04 -
Cool baked cups for 5 minutes, then top with shredded lettuce and a quartered cherry tomato on each before serving.
# Extra Suggestions:
01 -
Leftover filling can be refrigerated for several days; fill and bake phyllo cups as needed to maintain crispness.
02 -
Baking the filled cups warms the mixture and crisps shells; alternatively, use cold filling with pre-baked shells for a chilled option.