Name: Artichoke Phyllo Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 3-1/2 dozen
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

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

Can you freeze Artichoke Phyllo Cups?

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.

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Artichoke Phyllo Cups

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Yield:about 3-1/2 dozen

Prep:20 min

Cook:10 min

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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

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Directions

Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells.

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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