3 packages frozen miniature phyllo tart shells
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped
½ cup shredded part-skim mozzarella cheese
3 green onions, chopped
¼ cup whipped cream cheese
2 Tablespoons sour cream
1 Tablespoon mayonnaise
2 garlic cloves, minced
½ teaspoon salt
Line a baking sheet with parchment paper and place tart shells on the baking sheet. Preheat the oven to 350 F. In a small bowl, combine remaining ingredients, mix well and spoon into tart shells. Serve Now: Bake at 350 until lightly browned, 10-15 minutes. Serve warm.
Serve Later: Freeze cooked pastries in freezer containers, separating rows with wax paper. To eat, reheat pastries on a baking sheet on 350 F heat until heaters through.
No comments:
Post a Comment