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Artichoke Phyllo Cups

 Artichoke Phyllo Cups
One of my favorite appetizers (which I find addicting!) 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
45 ServingsPrep/Total Time: 30 min.


  • 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


  • Place tart shells on a baking sheet. In a small bowl, combine the
  • remaining ingredients; spoon into tart shells.
  • Bake at 350° for 10-15 minutes or until lightly browned. Serve
  • warm. Refrigerate leftovers. Yield: about 3-1/2 dozen.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.