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Sour Cream Cheese Puffs Recipe
Sour Cream Cheese Puffs Recipe photo by Taste of Home

Sour Cream Cheese Puffs Recipe

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These cute little puffs are the hit of almost any menu! From a wedding rehearsal dinner to Super Bowl party, I make them for all occasions. —Annie Darling, Minneapolis, Minnesota
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:40 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 40 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/3 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped onion
  • 2 teaspoons lemon juice
  • 3/4 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1/4 cup minced fresh cilantro

Nutritional Facts

1 appetizer equals 74 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 164 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.
  2. Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.
  3. Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm. Yield: 40 appetizers.
Originally published as Sour Cream Cheese Puffs in Taste of Home August/September 2009, p22

Nutritional Facts

1 appetizer equals 74 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 164 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Sour Cream Cheese Puffs

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 29, 2015

"These were gross - threw them out"

MY REVIEW
Reviewed Feb. 22, 2014

"EXCELLENT APPETIZER"

MY REVIEW
Reviewed Aug. 18, 2011

"So good! I made this recipe for a dinner I held at my house and people couldn't stay out of them."

MY REVIEW
Reviewed Oct. 14, 2009

"Everyone knows there's a "password protected" community............so why post this here and we can't access the recipe without the "special" membership?  Yes I subscribe to TOH but honestly I have enough passwords in my life to remember without joining something else new. *sigh*"

MY REVIEW
Reviewed Oct. 14, 2009

"VERY, VERY GOOD. VISITORS LOVED THEM.I WILL BE MAKING THEM AGAIN TO PUT IN THE FREEZER TO HAVE ON HAND."

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