Spinach Artichoke Dip Phyllo Cups
These bite sized Spinach Artichoke Dip Phyllo Cups are perfect for game day or your next party!
Servings: 12 servings
Ingredients
- 2 ounces low fat cream cheese
- 1/3 cup plain 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
- 1/4 cup shredded parmesan cheese
Instructions
- 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
Calories: 62kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 173mg | Fiber: 1g | Sugar: 1g