Artichoke Phyllo Cups

12 ingredients
5 steps

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

Directions

  1. 1
    Place tart shells on a
  2. 2
    . In a small bowl, combine the remaining ingredients; spoon into tart shells.
  3. 3
    Bake at 350° lightly browned, 10-15 minutes. Serve warm.
  4. 4
    Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a
  5. 5
    in a preheated 350° oven until heated through.

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