
Artichoke Phyllo Cups
Total Time
Prep/Total Time: 30 min.
Yield
about 3-1/2 dozen
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
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
- 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.
Nutrition Facts
1 appetizer: 70 calories, 4g fat (1g saturated fat), 4mg cholesterol, 149mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein.
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
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC