Artichoke Phyllo Cups
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: about 3-1/2 dozen.
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
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3 packages (1.9 ounces each) frozen miniature phyllo tart shells
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
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1/2 cup shredded part-skim mozzarella cheese
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3 green onions, chopped
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1/4 cup whipped cream cheese
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2 tablespoons minced fresh parsley
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2 tablespoons grated Parmesan cheese
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2 tablespoons sour cream
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1 tablespoon mayonnaise
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells.
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2.
Bake at 350° until lightly browned, 10-15 minutes. Serve warm.
Nutrition Facts
1 appetizer: 70 calories, 4g fat (1g saturated fat), 4mg cholesterol, 149mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein.
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