Salsa Dip Appetizer Bites

By lorik

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

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.