Salmon cups
From crossfire 16 years ago
- 15 minutes to make
- Serves 12
These can be made as appetizers in mini muffin cups, or put them in medium muffin cups as a main course
Ingredients
- 1 pkg (3 oz) reduced fat cream cheese shopping list
- 1/2 cup butter (no substitutes) softened shopping list
- 1 cup flour shopping list
- Filling: shopping list
- 1 pkg (8 oz) reduced fat cream cheese, softened shopping list
- 1 cup fully cooked salmon, drained bones and skin removed shopping list
- 2 T chicken broth shopping list
- 2 T sour cream shopping list
- 1 T chopped onion shopping list
- 1 t lemon juice shopping list
- 1/2 t salt shopping list
- 2 T minced fresh dill ( if desired) shopping list
How to make it
- In a small bowl, beat cream cheese and butter until smooth. add flour; mix well. Shape into 24 balls. press into the bottoms and sides of greased mini muffin cups. Bake 350 degrees for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans.
- for filing: in a mixing bowl, beat the cream cheese until smooth. add the salmon, broth, sour cream, onion, lemon juice and salt. mix well. spoon into shells.
- refriigerate for a least 2 hours. If desired....sprinkle with dill
People Who Like This Dish 4
- dtour Somewhere In Florida, FL
- sunflower48386 White Lake, MI
- alaskanmom Wasilla, AK
- clbacon Birmingham, AL
- crossfire Garner, NC
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The Rating
Reviewed by 2 people-
These sound so wonderful!
sunflower48386
in White Lake loved it
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Love salmon....these are a must try!
dtour
in Somewhere In Florida loved it
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