1 (8-ounce) package 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
In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.
Cut each biscuit in half horitzontally. Press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.
Bake at 375 degrees for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm. Yields 40 appetizers.