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Shrimp Toast Cups

These appetizers always disappear quick as a flash. The pretty toast cups lend themselves to other favorite fillings, too! —Awynne Thurstenson, Siloam Springs, Arkansas
  • Total Time
    Prep: 30 min. Bake: 15 min./batch
  • Makes
    8 dozen

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

  • Preheat oven to 325°. 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 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.
Nutrition Facts
1 appetizer: 64 calories, 5g fat (2g saturated fat), 22mg cholesterol, 141mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

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