Artichoke Parmesan Phyllo Cups Recipes
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- 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. 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.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ARTICHOKE PARMESAN PHYLLO CUPS
Make and share this Artichoke Parmesan Phyllo Cups recipe from Food.com.
Provided by MomEof3
Categories Vegetable
Time 50m
Yield 30 cups
Number Of Ingredients 6
Steps:
- Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.
- Pluse 4 times or until the artichoke is finely chopped.
- Add cream cheese and process until combined.
- Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.
- Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
- Bake at 350 degrees for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 29.3, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.3, Sodium 62.9, Carbohydrate 2.1, Fiber 0.9, Sugar 0.2, Protein 1.8
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