Average Rating: 4.9TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling
YIELD: 2 dozen.Ingredients
- 3 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 cup all-purpose flour
FILLING: - 1 package (8 ounces) cream cheese, softened
- 1 cup fully cooked salmon chunks, flaked or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
- 2 tablespoons chicken broth
- 2 tablespoons sour cream
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 tablespoons minced fresh dill
Instructions
- 1. In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
- 2. Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
- 3. For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.
Nutrition Facts
2 each: 228 calories, 18g fat (11g saturated fat), 58mg cholesterol, 359mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 7g protein.