Spinach Artichoke Dip Phyllo Cups Recipes

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SPINACH ARTICHOKE DIP PHYLLO CUPS



Spinach Artichoke Dip Phyllo Cups image

Provided by Danae

Categories     Appetizers

Time 27m

Number Of Ingredients 10

2 ounces low fat cream cheese
1/3 cup plain non-fat Greek yogurt
1/2 cup quartered artichoke hearts, drained and chopped
1/2 cup frozen spinach, after it's been defrosted and excess liquid squeezed out.
1/3 cup grated part skim mozzarella cheese
1/4 teaspoon granulated garlic
1/4 teaspoon red pepper flakes (optional)
Kosher salt and fresh ground black pepper to taste
24 mini phyllo shells
2 tablespoons shredded parmesan cheese

Steps:

  • Preheat oven to 350° F. and place the mini phyllo shells on a baking sheet.
  • In a medium sized bowl whisk together the cream cheese, Greek yogurt, granulated garlic, red pepper flakes, salt and pepper until smooth and creamy. Fold in the artichoke hearts, spinach and mozzarella cheese until combined.
  • Divide the filling (about 2 teaspoons per shell) evenly into the phyllo shells. Bake for 10 minutes then remove from the oven and sprinkle on the parmesan cheese. Bake for another 2-3 minutes. Serve immediately.

Nutrition Facts : Calories 66 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 101 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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