Red Pepper Tarts or Dip

  • Yield 18 pieces

Creamy, tangy, and just a hint of sweetness; the heat level is up to you.

These are a wonderful change of pace. You can also use the filling as a dip for crudites—try baby carrots, sugar snaps peas, green beans and cornichons.

Ingredients

1/4 cup roasted red pepper jelly
1/2 cup sour cream
1/2 cup cream cheese
18 small phyllo shells

Instructions

  1. Combine jelly, sour cream and cream cheese; beat well with electric mixer until smooth. Spoon into shells.
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