Artichoke Phyllo Cups Recipe
Artichoke Phyllo Cups Recipe photo by Taste of Home
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Artichoke Phyllo Cups Recipe

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One of my favorite appetizers is spinach and artichoke dip. I wanted to create a bite-size version that captures the savory richness in a baked phyllo cup. —Neel Patel, Champaign, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:45 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 45 servings


  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 green onions, chopped
  • 1/4 cup whipped cream cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 appetizer: 70 calories, 4g fat (1g saturated fat), 4mg cholesterol, 149mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein.


  1. Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells.
  2. Bake at 350° for 10-15 minutes or until lightly browned. Serve warm.
    Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.
    Yield: about 3-1/2 dozen.
Originally published as Artichoke Phyllo Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p197

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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