1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
2 teaspoons lemon juice
3/4 teaspoon dill weed
1/4 teaspoon pepper
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1/4 cup minced fresh cilantro

In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.

Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.

Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.

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