Taco Dip Bites Delight (Print Version)
Mini phyllo cups with creamy filling and fresh lettuce, cherry tomatoes for a crisp, tasty snack in minutes.
# What You'll Need:
→ Phyllo Shells
01 -
24 mini frozen phyllo shells
→ Creamy Base
02 -
8 ounces cream cheese, reduced fat, softened
03 -
4 ounces light sour cream
04 -
4 ounces salsa, choose preferred variety
→ Filling
05 -
1 tablespoon taco seasoning
06 -
8 ounces fat-free refried beans
07 -
1 cup shredded sharp cheddar cheese (2% milk fat)
→ Toppings
08 -
1 cup shredded lettuce
09 -
12 cherry tomatoes, quartered
# Steps to Follow:
01 -
Set the oven to 350°F. Line a baking sheet with parchment paper and arrange the mini phyllo shells in a single layer, spaced apart for even baking.
02 -
In a medium bowl, mix softened cream cheese, light sour cream, salsa, taco seasoning, refried beans, and shredded cheddar cheese until smooth and homogeneous.
03 -
Spoon the prepared filling evenly into each phyllo shell, filling generously but avoiding overfilling to prevent spillover and sogginess.
04 -
Place the filled baking sheet in the preheated oven and bake for 10 minutes until cheese melts and phyllo shells become crisp and golden.
05 -
Remove from oven and let cool for 5 minutes to firm. Top each bite with shredded lettuce and a quartered cherry tomato before serving immediately.
# Additional Notes:
01 -
Softening cream cheese at room temperature ensures a smooth and lump-free filling.
02 -
Avoid overfilling the shells to maintain crispness and presentation quality.
03 -
Prepare the filling in advance and bake just before serving to keep shells crisp.