Artichoke & Sun-Dried Tomato Phyllo Bites
Great to prepare and have uncooked in freezer. Just pop as many as needed in the oven for an impromptu appetizer.
Servings: 45 Phyllo Cups
Calories: 57kcal
Ingredients
- 2 14 oz. cans Artichoke Hearts drained & chopped
- 1 cup Shredded Parmesan & Asiago Cheese
- 1 cup Mayonnaise
- ¼ cup Oil Packed Sun-dried Tomatoes drained & finely chopped
- ½ tsp Worcestershire Sauce
- ¼ tsp Garlic Powder
- ¼ tsp hot sauce
- 3 1.9 oz pkg. Frozen Mini Phyllo Cups thawed
- ½ cup chopped fresh chives
Instructions
- Preheat Oven 350°°
- Line Baking sheet with Parchment Paper
- Mix together first 7 ingredients
- Spoon mixture into phyllo cups
- Place filled cups on prepared baking sheet
- Bake approx. 15 minutes or until filling is hot
- Garnish with Chives°
Notes
Shredded Parmesan Cheese can be substituted for the Parmesan & Asiago Mixture if desired.
This recipe is perfect to make ahead and freeze BEFORE cooking.
Removed desired number of cups directly from Freezer, place on prepared baking sheet and cook approx. 20 minutes at 350 or until filling is hot.