45 mini phyllo dough shells 2 packages (8 ounces each) fat-free cream cheese ¼ cup chopped fresh chives ¼ cup chopped fresh dill weed ¼ pound salad shrimp ¼ cup pimentos Fresh dill sprigs (optional), for garnish
1. Preheat oven to 350 degrees. Place shells on baking sheet. Bake 3-5 minutes. Set aside to cool. 2. In a medium mixing bowl combine cream cheese, chives and dill weed with an electric mixer until smooth. 3. Spoon or pipe mixture into cooled shells. Top each shell with a shrimp, a few pimentos and a tiny dill sprig. 4. Serve immediately.