Spinach and Artichoke Dip Phyllo Cups
Yield: 28 Click here to track the points on your WW app. (Two phyllo cups per serving)
Ingredients
- 28 phyllo shells (2 boxes)
- 5 oz. frozen chopped spinach, thawed and drained
- 4 oz. reduced-fat cream cheese, room temperature
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/2 cup fat-free sour cream
- 1/4 cup artichoke hearts, cut into small pieces
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325 degrees F.
- In a mixing bowl, stir together the cream cheese, mozzarella cheese, sour cream, spinach, artichoke hearts, Parmesan cheese, garlic, and salt. (If you are baking them at a later time, cover and keep the dip in the fridge.)
- Add a small spoonful of the dip to each phyllo shell and place on a baking sheet.
- Bake 9-11 minutes, or until the shell is golden and the cheese is melted.