Artichoke Phyllo Cups
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
Ingredients
- 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
Reviews
I know this may sound strange, but it works! I give this as gifts a few days before Christmas - I make a double batch of the dip (keeps for several days in the refrigerator), portion it into small holiday containers and give the recipient a package or two of the shells. They then have a delicious appetizer to serve to guests and/or family at a minute's notice - takes less than 5 minutes to assemble and is freshly baked for guests. This is also delicious mixed with chopped shrimp or crabmeat.
I couldn't believe how easy this was to make. It was gobbled up instantly at a party I took it to. I left a few at the house for my kids. When I returned, they begged me to make another batch. Even though the cups were somewhat soggy the next day, they still fought over the left-overs! Thanks for sharing!