Salmon Mousse Cups

• 3 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1 package (8 ounces) cream cheese, softened
• 1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
• 2 tablespoons chicken broth
• 2 tablespoons sour cream
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 2 tablespoons minced fresh dill

1. In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
2. Bake at 350u0b0 for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

cream cheese, butter, flour, cream cheese, fully cooked salmon, chicken broth, sour cream, onion, lemon juice, salt, fresh dill

Taken from www.tasteofhome.com/recipes/salmon-mousse-cups/ (may not work)