1 package (8 ounces) cream cheese, softened
1 package (3 ounces) cream cheese, softened
1/3 cup thick and chunky salsa
1/2 cup (2 ounces) shredded cheddar cheese
2 tablespoons chopped ripe pitted olives
1 tablespoon chopped green onion
1 garlic clove, pressed
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
Preheat oven to 350°F.
Whisk cream cheese in a bowl until smooth. Whisk in salsa and egg until well blended. Stir in cheese.
Chop olives and green onion. Press garlic. Stir into cream cheese mixture. Generously spray Mini-Muffin Pan with vegetable spray. Fill muffin cups using Medium Scoop (1 per muffin cup).
Bake 15-18 minutes or until center is set. Let cool in pan 5 minutes. Remove and cool on a rack. Spread tops with a small amount of sour cream. Chop fresh cilantro. Sprinkle over sour cream.
Yield: 24 servings