Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Salsa Bites




Source of Recipe


Pampered Chef






List of Ingredients



• 8 ounces cream cheese, softened
  
• 1/3 cup thick and chunky salsa
  
• 2 eggs, lightly beated
  
• 1/2 cup shredded cheddar cheese
  
• 2 tablespoons pitted ripe olives, chopped
  
• 1 tablespoon green onion, chopped
  
• 1 clove garlic
  
• Additional salsa for topping
  






Instructions



1. In a large bowl, beat cream cheese until smooth. Blend in salsa and eggs. Stir in cheddar cheese, olives, onion and garlic.
   
2. Lightly spray 24 mini-muffin cups with vegetable oil spray. Fill to the top with the cream cheese mixture. Bake 15 - 18 minutes or until centers are set.
   
3. Remove from oven, cool in pan 5 minutes. Remove from pan and finish cooling on a wire rack. Top with additional salsa before serving, if desired.
   






Final Comments


Makes 24.