Mini Spinach Artichoke Hummus Phyllo Bites

• Meat

  • 1/2 Heaping cup Chicken breast

• Produce

  • 3 Artichoke quarters

• Baking & Spices

  • 30 Phyllo cups, mini

• Dairy

  • 1/2 cup Mozzarella cheese

• Other

  • One 10 ounce tub Boar's Head Fire Roasted Artichoke & Spinach Hummus

Found on breadboozebacon.com

Description

Ingredients

• One 10 ounce tub Boars Head Fire Roasted Artichoke & Spinach Hummus
• Heaping ½ cup chicken breast, finely diced
• 3 artichoke quarters, finely diced
• 30 mini phyllo cups
• ½ to ¾ cup shredded mozzarella cheese
• One 10 ounce tub Boars Head Roasted Red Pepper Hummus
• 30 mini phyllo cups
• ¼ cup chopped kalamata olives
• ¼ cup feta cheese crumbles

Directions

• Preheat your oven to 350 degrees F.
• Scoop the hummus into a medium mixing bowl. Pour in the chicken and artichoke hearts. Stir until combined.
• Use a spoon to portion the hummus mixture into the phyllo cups until they are just filled.
• Place the phyllo cups on a foil-lined baking sheet.
• Sprinkle each phyllo cup with mozzarella cheese.
• Bake for 3 minutes or until the cheese begins to melt.
• Turn your oven to broil and cook for 2 minutes or until the cheese finishes melting and is golden.
• Remove from the oven and transfer to a serving plate. Serve immediately or at room temperature.
• Open the Boars Head hummus and stir in the roasted red peppers in the center of the hummus until combined.
• Use a spoon to portion the hummus into a phyllo cups until just filled.
• Top each cup of hummus with ¼ to ½ teaspoon of the olives.
• Sprinkle the top of each cup with feta cheese.
• Transfer to a serving platter. Serve immediately.