Artichoke Phyllo Cups

• 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
• 1/2 cup shredded part-skim mozzarella cheese
• 3 green onions, chopped
• 1/4 cup whipped cream cheese
• 2 tablespoons minced fresh parsley
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Place tart shells on a
2. . In a small bowl, combine the remaining ingredients; spoon into tart shells.
3. Bake at 350u0b0 lightly browned, 10-15 minutes. Serve warm.
4. Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a
5. in a preheated 350u0b0 oven until heated through.

shells, water, mozzarella cheese, green onions, whipped cream cheese, parsley, parmesan cheese, sour cream, mayonnaise, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/artichoke-phyllo-cups/ (may not work)