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.
- 1/4 cup roasted red pepper jelly
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 18 small phyllo shells
- Combine jelly, sour cream and cream cheese; beat well with electric mixer until smooth. Spoon into shells.