Artichoke Phyllo Cups Recipes

ARTICHOKE PHYLLO CUPS

Artichoke Phyllo Cups image

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

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

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

Artichoke Parmesan Phyllo Cups image

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

Ingredients

3 (6 ounce) jars marinated artichoke hearts, drained
3/4 cup grated parmesan cheese
1 teaspoon garlic salt, to taste
1 teaspoon fresh lemon juice
3 ounces cream cheese, softened
2 (15 count) packages miniature phyllo cups

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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