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Cheesy Veggie Cups Recipe

Serve your Veggie Cups on a Zak Mini Serving Tray

Serve your Veggie Cups on a Zak Mini Serving Tray My Garden Party menu was full of all sorts of mini foods...mini muffins, mini cinnamon rolls, mini pumpkin pies, and mini Cheesy Veggie Cups. These Cheesy Veggie cups were hands down the hit of the party...seriously; I should have doubled my recipe to please everyone.They are crunchy, creamy, and cheesy!I think my family ate half of them before the party even started. These can be made two different ways??if you can find the premade phyllo dough cups in your freezer section then take the shortcut...otherwise grab a box of the phyllo sheets.Most recipes using phyllo dough call for spreading melted butter between the sheets, but who has time for that?So, skip it...you don't need to do that for this recipe! Serving Veggie Cups on a Multi-Tiered Serving Tray in a Garden PartyGet the look by using the Leaf Large Multi-Tiered Dessert Stand in Flora.If you don't have enough homemade treats, then fill the tray with bunches of grapes and some mini cinnamon rolls from the grocery store. You can also serve Veggie Cups on a Multi-Tiered Serving Tray You can also serve Veggie Cups on a Multi-Tiered Serving Tray Even though there are roasted red peppers in this recipe, the kids didn't seem to mind since they get really sweet when roasted and plus, who can resist all the cheese that's in the cups? Having a plate of mini treats is perfect for the kids...they don't need full sized versions. Honestly, neither do the adults. Other Garden Party Recipes in this Series: Fruit Salad with Honey Lime Dressing

Cheesy Veggie Cups Recipe Instructions

Cheesy Veggie Cups Recipe

Ingredients

  • 1 package phyllo dough (thawed) or premade phyllo dough cups
  • 16 oz (2 packages) cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/8 cup jarred roasted red peppers, chopped
  • 1/2 tsp onion powder
  • 2 cloves garlic, finely minched (~1 tsp)
  • Fresh Dill

Cooking Directions

  1. Preheat oven to 400F.
  2. If using regular phyllo, roll out one section of the phyllo dough and cut four sheets into 2 inch squares (you will use two sets of squares for each cup). In a mini cupcake pan, gently press one set of squares (4 sheets each) into each tin. Add a second set of squares turned slightly so that corners do not match the first set of sheets. Essentially you want the sheets cover the whole area??all the little square points that stick up will look pretty.
  3. If using phyllo dough cups, place one cup into a regular sized muffin tin.
  4. Combine remaining 5 ingredients in a large bowl, mixing well. Using a pastry bag, a ziptop baggie with a corner cut off, or simply two spoons fill the cups with cream cheese mixture. Top each cup with a tiny sprig of fresh dill.
  5. Bake 5-10 minutes or until the tops just start to brown. Serve warm or at room temperature.