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Preheat oven to 350?F. In large bowl, beat cream cheese until smooth. Blend in salsa and eggs. Stir in cheddar cheese, olives, onion and garlic. Lightly spray 24 mini-muffin cups with vegetable oil spray; fill with cream cheese mixture. Bake 15-18 minutes or until centers are set. Remove from oven; cool in pan 5 minutes. Remove from pan; cool on wire rack. Top with additional salsa just before serving, if desired.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 31 | ||
Calories from Fat: 19 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 88.1mg | 27 % | |
Sodium 35.3mg | 1 % | |
Potassium 28.8mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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