4 Heaping Tsp. prepared horseradish
1 Pkg. (8-Oz.) Cream cheese
½ Medium size red bell pepper
1 Average loaf of slice white bread (preferably a sweet style like Hawaiian)
½ C. Sour cream
Cut large circles out of bread with cookie cutter or glass, as large as possible without using the crust. Roll flat with a rolling pin. Press into mini muffin pan. Bake at 425ºF for 10 – 15 minutes until just crispy, but not darkened. In medium bowl, mix softened cream cheese, sour cream and horseradish until smooth. Dice pepper into very small pieces and mix into mixture. Spoon heaping teaspoons into baked bread shells. Bake 10 minutes at 425ºF just prior to serving. Serve warm. For spicier bites, add 1 extra Tsp. horseradish. Purple horseradish makes this colorful and more fun. White horseradish for a more upscale look.