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.
What you'll need
- 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
How to make it
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.
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