Save on Pinterest

Artichoke Phyllo Cups

Total Time

Prep/Total Time: 30 min.

Makes

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
Artichoke Phyllo Cups Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

Nutrition Facts

1 appetizer: 70 calories, 4g fat (1g saturated fat), 4mg cholesterol, 149mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein.

Recommended Video