Appetizer for 24

Artichoke Dip Phyllo Cups

Name: Artichoke Dip Phyllo Cups
Total time: 25 min
Yield: 24 servings
Cuisine: American
Ingredients: 30 frozen phyllo shells; 3/4 cup water-packed canned/jarred artichoke hearts; 1 clove garlic; 4 oz cream cheese; 1/4 cup quality mayo; 1 cup shredded mozzarella cheese; 1/2 cup freshly grated parmesan cheese; 2 1/2 tbsp fresh chopped green onion/scallions; 3/8 tsp salt; 1/4 tsp pepper; 1/8 tsp crushed red pepper flakes

Crisp phyllo shells hold a creamy artichoke, garlic, mozzarella, and parmesan filling baked until hot and golden.

$0.68per serving $

25 minstart to table

24servings

American Vegetarian Budget Appetizers Snacks Game day Spring

Ingredients

30 frozen phyllo shells
3/4 cup water-packed canned/jarred artichoke hearts
1 clove garlic
4 oz cream cheese
1/4 cup quality mayo
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
2 1/2 tbsp fresh chopped green onion/scallions
3/8 tsp salt
1/4 tsp pepper
1/8 tsp crushed red pepper flakes

Steps

Heat the oven to 375 F and arrange the frozen phyllo shells on a baking sheet.
Drain and chop the artichokes, then mix them with the garlic, cream cheese, mayonnaise, mozzarella, parmesan, scallions, salt, pepper, and red pepper flakes.
Fill each phyllo shell with the artichoke mixture.
Bake for 12 to 15 minutes until the filling is hot and the shells are golden.