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Spinach-Artichoke Cups

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Makes 36 appetizers

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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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