I’m guessing that because tomorrow is New Year’s Eve, many of you probably have some party plans. Just in case those plans include food, I wanted to share one last appetizer fit to ring in the New Year. With smoked salmon, fresh dill, cream cheese, sour cream and a little garlic all piled into a crispy wonton cup these little bites are sure please all of your party attendees.
This is essentially smoked salmon dip in a cup. I have already made a smoked salmon dip but with this recipe I decided to use the winning combination of smoked salmon and dill. While it tasted great on its own, I knew that I didn’t want to serve just another dip. I wanted to make it a little prettier on the plate so I decided to bake some wonton wrappers and spoon the mixture inside. The result was the perfect bite of crunch and creaminess.
Smoked Salmon and Dill CupsPrint Recipe
- 8 round wonton wrappers
- olive oil
- 4 ounces cream cheese softened
- 1 tablespoon fat free sour cream
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1/2 cup flaked smoked salmon
- 1/4 teaspoon garlic powder
Preheat oven to 375 degrees.
Brush both sides of wonton wrappers lightly with olive oil. Place in cupcake pan. Push down lightly to form cups. Bake for 8-10 minutes or until browned.
Meanwhile, in a bowl combine remaining ingredients until mix well.
When wontons wrappers have browned, remove from oven and allow to cool for a couple of minutes. Transfer to a plate.
Spoon tablespoon of smoked salmon mixture into cups. Garnish with chopped fresh dill.