Shrimp Toast Cups
Taste of Home
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“These appetizers always disappear quick as a flash,” says field editor Awynne Thurstenson of Siloam Springs, Arkansas. “The pretty toast cups lend themselves to other favorite fillings, too!”
SERVINGS: 48
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 30 min. Bake: 15 min./batch
Ingredients:
- 24 slices white bread, crusts removed
- 1 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons prepared horseradish
- 3 cans (6 ounces each) small shrimp, rinsed and drained
- 16 green onions, sliced
- Fresh dill sprigs, optional
Directions:
Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake at 325° for 14 minutes or until golden brown. Remove from pans to wire racks to cool.
In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers. Yield: 8 dozen.