1 - 8 oz. cream cheese, softened
1/3 cup mayonnaise
1 - 3 tbls. prepared horseradish
1/2 tsp. dried dill weed
2 cups chopped deli roast beef
1 red bell pepper, diced (I left this out on mine)
3-5 pkgs. (15 count each) frozen mini phyllo pastry cups, thawed
1/4 cup chopped flat-leaf parsley (I used bottle)
In medium bowl, beat cream cheese until fluffy. Gradually add mayo and horseradish; beat until smooth. Stir in dill weed. Add roast beef and bell pepper. Cover this mixture and refrigerate until time to serve.
Using a small teaspoon, fill each pastry cup with some of the roast beef mixture. Place on serving platters and sprinkle with parsley. Yields about 60 -75 cups.