Artichoke Phyllo Cups

Total Time:Prep/Total Time: 30 min.

Recipe by Neel Patel, Champaign, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Can you freeze Artichoke Phyllo Cups?

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.

TEST KITCHEN APPROVED

Artichoke Phyllo Cups

Add your review
Yield:about 3-1/2 dozen
Prep:20 min
Cook:10 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 1
    Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells.
  2. 2
    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.
Loading Popular in the Community
Loading Reviews