Tomato Bacon Cups

This elegant appetizer is surprisingly easy to make and tastes amazing. Enjoy this creamy, cheesy cup at your next party!

4.67 from 3 votes

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Course: Appetizer

Cuisine: American

Diet: Low Fat

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cups

Calories: 188kcal

Author: Michelle

Ensure phyllo dough is appropriately thawed and cream cheese is softened.
2 sheets phyllo dough
Preheat oven to 375 degrees.
In a bowl, mix together cream cheese, shredded cheese, breadcrumbs, mayonnaise, diced tomato, and bacon until thoroughly combined.
8 ounces cream cheese, 1 1/2 cups shredded cheddar cheese, 1 tomato, 1/2 cup breadcrumbs, 1/4 cup mayonnaise, 4 strips bacon
Spray mini muffin tin with nonstick spray, and slice phyllo dough into rectangles one by one, ensuring unused phyllo dough is covered by a damp towel.
Fold together a phyllo rectangle to start to make a cone and place in the mini muffin tin. Gently continue to fold the phyllo dough until it has formed a cup. Small tears are fine.
Once all phyllo dough cups are formed in the mini muffin tin, fill with cheese mixture, carefully pressing the cheese into the cup.
Place into the 375 degree oven and bake 12-15 minutes until the tips of the tomato bacon cups are lightly browned and the cheese sizzles.
Top with sliced green onion and serve immediately.
1 green onion

Made my own phyllo cups for the look (love those angles!), but store-bought work too. Phyllo Tip: Thaw overnight in the fridge and keep the unused dough covered with a damp towel. It's delicate!
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.