Ingredients
3 packages (1.9 ounces each) frozen miniature phyllo tart shells1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped1/2 cup shredded part-skim mozzarella cheese3 green onions, chopped1/4 cup whipped cream cheese2 tablespoons minced fresh parsley2 tablespoons grated Parmesan cheese2 tablespoons sour cream1 tablespoon mayonnaise2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells.
Bake at 350° until lightly browned, 10-15 minutes. Serve warm.
