Taco Dip Bites (Printer-Friendly)
Creamy, flavorful taco filling in crispy phyllo cups topped with fresh lettuce and tomato.
# What You’ll Need:
→ Phyllo Shells
01 -
1 package (15 pieces) mini phyllo shells (e.g., Athens brand), frozen
→ Filling
02 -
1 oz reduced-fat cream cheese (1/3 less fat), softened
03 -
3 tablespoons light sour cream
04 -
2 tablespoons salsa
05 -
2 teaspoons taco seasoning
06 -
1/4 cup fat-free refried beans
07 -
1/4 cup shredded 2% milk sharp cheddar cheese
→ Toppings
08 -
1/4 cup shredded lettuce
09 -
4 cherry tomatoes, quartered
# Steps to Follow:
01 -
Preheat oven to 350 °F (175 °C). Arrange mini phyllo shells on a parchment-lined baking sheet in a single layer.
02 -
Combine cream cheese, sour cream, salsa, taco seasoning, refried beans, and shredded cheddar cheese in a mixing bowl. Stir until smooth and well blended.
03 -
Distribute the filling evenly into the phyllo shells. Bake in the preheated oven for 10 minutes until filling is warm and shells are crispy.
04 -
Allow baked bites to cool for 5 minutes. Sprinkle shredded lettuce over each and top with a quartered cherry tomato. Serve immediately.
# Helpful Hints:
01 -
Prepare only the number of bites you plan to serve, as phyllo shells may soften when refrigerated. Filling can be refrigerated for several days.
02 -
For a cold version, bake shells alone then fill with chilled filling before serving.