Ingredients for Artichoke Parmesan Phyllo Cups
- 1 (14-ounce) can artichoke hearts, drained
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 1 tablespoon fresh lemon juice
- 4 ounces cream cheese, softened
- approximately 24 miniature phyllo cups
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How to Make Artichoke Parmesan Phyllo Cups
- Preheat oven to 350°F (175°C).
- Combine 1 (14-ounce) can artichoke hearts (drained), 1/2 cup grated Parmesan cheese, 1/2 teaspoon garlic salt, and 1 tablespoon lemon juice in a food processor or blender.
- Pulse 4-6 times, or until the artichokes are finely chopped but not pureed.
- Add 4 ounces cream cheese (softened) and process until well combined.
- Fill each mini phyllo cup (approximately 24) with the artichoke mixture.
- Place filled phyllo cups on a baking sheet.
- Sprinkle the tops with the remaining 1/4 cup grated Parmesan cheese.
- Bake for 15-20 minutes, or until heated through and golden brown.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
5g
Carbs
0g