Cheese Puffs

• 24 slices sandwich bread

• 2 TBSP cream

• 1 8-oz container soft cream cheese

• 1 cup butter

• 2 cup aged cheddar, grated

• 2 egg whites, beaten

• 1 TBSP Watkins Garlic & Dill Dip Mix

• Watkins Paprika

Mix together cream cheese and Watkins Dip Mix. Spread this mixture on top of one bread slice, add another slice and spread it also with cheese mixture. Top with another slice (3 in all). Repeat this so you end up with 8 stacks of 3 slices each. Trim all crusts keeping it square. Cut stack in half both ways making 32 squares. Let squares stand for about a half hour to dry out a bit.

Cream butter, add 2 TBSP cream and lightly beaten egg whites. Add cheese to this mixture and sprinkle with paprika (mixture will be real gooey). Spread on all sides of bread cubes. Let stand 10 minutes. Bake on greased pan at 450° for 10 minutes. Serve warm. Note: You may freeze them unbaked and they’ll keep for a couple months.