• Prep Time: 30 mins
  • Cooking Time: 0 mins
  • Serves: 3-1/2 dozen

Artichoke Phyllo Cups

  • Recipe Submitted by on

 Ingredients List

  • 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

Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells.
Bake at 350° for 10-15 minutes or until lightly browned. 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.

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