Rate this recipe
4.4/5
(5 Votes)
Ingredients
- 36 Phyllo cups
- 1 can (8-1/2 ounces) artichoke hearts, drained and chopped
- 1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1 clove garlic, minced
Details
Adapted from recipes.howstuffworks.com
Preparation
Step 1
1) Crisp up phyllo shells per instructions on box.
2) Lower oven temp to to 300°F.
3) Combine artichoke hearts, spinach, cheeses, mayonnaise and garlic in medium bowl; mix well.
4) Fill each cup with spinach-artichoke mixture.
5) Place filled cups on baking sheet.
6) Bake about 7 minutes or until heated through. Serve immediately.
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