Artichoke Phyllo Cups

• Vegetarian

• Produce

  • 1 can Artichoke hearts, water-packed
  • 2 Garlic cloves
  • 3 Green onions
  • 2 tbsp Parsley, fresh

• Condiments

  • 1 tbsp Mayonnaise

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 3 packages (1.9 ounces each frozen miniature phyllo tart shells, frozen miniature

• Dairy

  • 1/2 cup Mozzarella cheese, part skim
  • 2 tbsp Parmesan cheese, grated
  • 2 tbsp Sour cream
  • 1/4 cup Whipped cream cheese

Found on tasteofhome.com

Description

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

• 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. Yield: about 3-1/2 dozen. Originally published as Artichoke Phyllo Cups in Taste of Homes Holiday & Celebrations Cookbook Annual 2013, p197 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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