Artichoke Spinach And Tomato Phyllo Cups Recipes

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ARTICHOKE PHYLLO CUPS



Artichoke Phyllo Cups image

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

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

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

Steps:

  • Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., 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 : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SPINACH ARTICHOKE DIP PHYLLO CUPS



Spinach Artichoke Dip Phyllo Cups image

Provided by Danae

Categories     Appetizers

Time 27m

Number Of Ingredients 10

2 ounces low fat cream cheese
1/3 cup plain non-fat Greek yogurt
1/2 cup quartered artichoke hearts, drained and chopped
1/2 cup frozen spinach, after it's been defrosted and excess liquid squeezed out.
1/3 cup grated part skim mozzarella cheese
1/4 teaspoon granulated garlic
1/4 teaspoon red pepper flakes (optional)
Kosher salt and fresh ground black pepper to taste
24 mini phyllo shells
2 tablespoons shredded parmesan cheese

Steps:

  • Preheat oven to 350° F. and place the mini phyllo shells on a baking sheet.
  • In a medium sized bowl whisk together the cream cheese, Greek yogurt, granulated garlic, red pepper flakes, salt and pepper until smooth and creamy. Fold in the artichoke hearts, spinach and mozzarella cheese until combined.
  • Divide the filling (about 2 teaspoons per shell) evenly into the phyllo shells. Bake for 10 minutes then remove from the oven and sprinkle on the parmesan cheese. Bake for another 2-3 minutes. Serve immediately.

Nutrition Facts : Calories 66 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 101 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

Wow your friends with an easy but elegant hot dip you can make ahead.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 7

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Steps:

  • Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg

ARTICHOKE PARMESAN PHYLLO CUPS



Artichoke Parmesan Phyllo Cups image

Make and share this Artichoke Parmesan Phyllo Cups recipe from Food.com.

Provided by MomEof3

Categories     Vegetable

Time 50m

Yield 30 cups

Number Of Ingredients 6

3 (6 ounce) jars marinated artichoke hearts, drained
3/4 cup grated parmesan cheese
1 teaspoon garlic salt, to taste
1 teaspoon fresh lemon juice
3 ounces cream cheese, softened
2 (15 count) packages miniature phyllo cups

Steps:

  • Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.
  • Pluse 4 times or until the artichoke is finely chopped.
  • Add cream cheese and process until combined.
  • Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.
  • Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
  • Bake at 350 degrees for 15 to 20 minutes or until heated through.

Nutrition Facts : Calories 29.3, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.3, Sodium 62.9, Carbohydrate 2.1, Fiber 0.9, Sugar 0.2, Protein 1.8

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