These spring herb cream cheese appetizer cups scream spring and are easy to make – they come together in minutes and are a stunning addition to any appetizer spread.
It seems like spring is the season for baby showers and wedding showers, doesn’t it? I’m always looking for quick and easy appetizer ideas that will please a wide range of people and keep my time in the kitchen super short.
These spring herb cream cheese appetizer cups are the perfect thing. I adore using phyllo cups for quick and easy appetizers like these easy spinach artichoke phyllo bites.
Why you’ll love this spring appetizer
- Last-minute appetizer: I love keeping a package of phyllo cups in my freezer for those times when I need something in a pinch.
- Topping flexibility: I top these little wonders with some of my favorite go-to vegetables and fresh dill and they are ready to go! I use radish, cucumber, and tomato slices but you could also top them with chopped bell pepper, sugar peas, broccoli, blanched asparagus slices, and so on. Whatever you like!
Ingredient Notes
These cream cheese appetizer cups use spreadable chive and onion cream cheese. This is a beautiful thing for two reasons.
- No need to soften a brick of cream cheese. When you are looking for a quick appetizer idea, you don’t want to have to remember to soften cream cheese hours in advance.
- Instant flavor! The cream cheese already has great flavor from the chive and onions and all you need to add are a couple fresh herbs to brighten it up and add some depth.
I stir in sour cream to mellow the flavor out a little and also thin it down a bit more.
Spring Herb Cream Cheese Appetizer Cups
Ingredients
- 1/2 cup spreadable chive and onion cream cheese
- 1/4 cup sour cream
- 2 tablespoons chopped fresh dill (more for garnish)
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon cracked black pepper (more to taste)
- 30 mini phyllo shells
- 2 small salad cucumbers, thinly sliced
- 2 large radishes, quartered and thinly sliced
- About 6-10 grape tomatoes, thinly sliced
Instructions
- In a small mixing bowl, mix together cream cheese, sour cream, dill, parsley, and pepper. Stir until combined. Taste and add salt and pepper as desired.
- Spoon about 1 teaspoon filling into each phyllo shell. Top with a slice of cucumber, a slice of radish, and a slice of tomato. Sprinkle with additional fresh dill if desired.
- Serve immediately.
Notes
- Makes 30. Serving size: 2 appetizer cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Must I bake the shells before I fill them ? I am making them a day before the event , is that ok ?
You do not have to bake the shells first, but I probably wouldn’t make them a day in advance, they might get soggy. You could make the filling, refrigerate, and then fill them the day of the event.
Noting that the phyllo cups are baked and cooled before filling – correct? Making these tomorrow morning for a drive-way spring visit with friends!
They’re prebaked, so you just need them to thaw, which they’ll do quickly – by the time you finish the filling!
I couldnt find pre made shells or precooked so im going to try to make my own shells how long do i bake them for according to packaging directions ? Please respond back trying to thaw now going to serve tonight party.
I haven’t tried that – I’d try to find a recipe online or use the directions on the package. Sorry I can’t help more!
I love these! Those spring herb cream cheese appetizer cups are brilliant! I’m not going to show my hubby this post, I’m just going to make some and stick them in his lunch box as a surprise, heeee! Nice one
So glad you like them! That will be a nice surprise for him!
thats great to look its really beautiful and delicious i like it i will make it soon thanks for sharing
I hope you enjoy it!
So beautiful and delicious! I like it! I will make it now. Thanks directions in your post!
I want to say that this post is awesome, nice written.
I have completed in a few cook off contest with a couple worker. This week is an appetizer that has to include cream cheese. This is the recipe I am using. Is it OK to make mix night before then add to cups next day?
That should work fine!