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Preheat your oven to 400 degrees F.
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Cook pastry cups according to package directions minus ~5 minutes (make sure that all puffs have popped up). Let cool.
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With the end of a wooden spoon push the tops of the cups into the bottom of the cups.
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Meanwhile, combine all ingredients in a large bowl. Stir together until well combined.
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Scrape all dip (filling) into a gallon sized Ziploc bag. Refrigerate until ready to use.
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When puff pastry cups are cooled, fill each with the dip (filling).
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I do this by snipping off one corner of the Ziploc bag and piping the filling into the pastry cups.
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Top each cup with a pinch of the remaining cheese.
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Return puffs to the oven and bake for 10 minutes until cheese is melted and filling is hot. Serve and Eat!
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(note: You will have leftover filling. There is enough filling in this recipe to easily make 96 puffs!)