Salsa Dip Appetizer Bites

By lorik

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Rate this recipe 4.6/5 (12 Votes)

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Ingredients

1/4 lb. (4 oz.) VELVEETA®
2 pkg. (2 oz. each) frozen mini phyllo shells
2/3 cup TACO BELL® Thick & Chunky Salsa
30 fresh cilantro sprigs

Details

Servings 10
Preparation time 10mins
Cooking time 20mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400ºF.

CUT VELVEETA into 2 slices, then cut each slice into 15 cubes.

PLACE phyllo shells on baking sheet. Fill each with 1 VELVEETA cube and about 1 tsp. salsa.

BAKE 10 min. or until VELVEETA is melted and edges of shells are golden brown. Garnish with cilantro.