Mini phyllo shells, ready-made and smartly ornamental, are the secret here. Simply fill them with this delectable sour-cream-and-taco-seasoning-mix dip, and garnish. Tip: Double the dip and serve the extra with crudites.
Ingredients
- 30 individual frozen mini phyllo shells, thawed
- 3/4 cup mayonnaise
- 6 tablespoons sour cream
- 1/4 cup buttermilk
- 1/2 (1 1/4 -ounce) packet taco seasoning mix (3 tablespoons)
- 1 tablespoon fresh lime juice
- Toppings: grated carrot, shredded lettuce, minced cilantro, minced green bell pepper
Instructions
- Heat the oven to 375°. Place the phyllo shells on an ungreased baking sheet. Bake the shells until they turn light golden, about 10 minutes. Remove them from the oven and let them cool.
- Meanwhile, in a small bowl, mix the mayonnaise, sour cream, buttermilk, seasoning mix, and lime juice. Spoon the mixture into the phyllo shells.
- Top with the garnish of your choice. Arrange the tarts on a serving platter and keep them chilled until ready to serve. Makes 30.
