Rotel Cups

Think for a minute...what do you have coming up that you need to make an appetizer for? Supper club? Snack for spring break beach trip? Bunko night? Well...this is it. You MUST make these.

I found this recipe courtesy of Kendall Boggs, and I took them to my friend's annual Oscar Eve party this past weekend. I'm glad these little cups of heaven only had a few ingredients, because I was asked for the recipe repeatedly.

I was worried about the transport, so I made the mixture ahead of time, and then filled and baked the cups at the party. I should have doubled this, as I had people literally waiting for the second batch to come out of the oven.

One over-eager friend grabbed one off the plate as I was photographing them, and was rewarded with a nasty burn on the top of his mouth. (Sorry, Randy.) These are equally delicious hot or room temperature, but I guarantee they won't make it long enough to be cold. These were ultimately dubbed "The Jillys" by one sweet friend.

Printable recipe

1 cup mayo
1 cup shredded mozzarella cheese (or Swiss)
1 can Rotel, drained
1 bag bacon bits
3 packages mini phyllo shells, thawed


Mix together first four ingredients and spoon into shells. Bake at 350 degrees for 15 minutes.