2 (3-ounce) packages cream cheese, softened
½ cup French onion dip
1 tablespoon milk
¼ teaspoon ground mustard
¼ teaspoon grated orange peel
½ cup finely chopped fully cooked ham
1 (12-ounce) can refrigerated buttermilk biscuits
¼ teaspoon paprika
Preheat the oven to 375°. In a small mixing bowl beat the cream cheese, onion dip, milk, mustard, and orange peel until well blended. Stir in the ham. Split each biscuit into thirds and press into lightly greased miniature muffin cups. Spoon 1 tablespoonful of the ham mixture into each cup. Sprinkle with the paprika. Bake for 12 to 17 minutes or until golden brown. Serve warm.
YIELD: 2½ DOZEN