Spinach Artichoke Bites Recipe

Using fresh or frozen artichoke hearts will add no additional salt, unlike canned which may add up to 300mg of sodium.

INGREDIENTS

• 1 Tablespoon olive oil
• 4 garlic cloves, minced
• 8 oz. finely chopped fresh spinach
• 12 ounces frozen or fresh artichoke hearts, coarsely chopped
• 6 ounces 1/3-less-fat cream cheese
• 60 frozen mini phyllo shells, thawed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces part-skim mozzarella cheese, grated
• 2 ounces Parmesan cheese, finely grated (1/2 cup)

DIRECTIONS

Preheat oven to 350 degrees

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic, sauté 1 minute. Add chopped spinach and artichokes and sauté 5 minutes.

Place cream cheese, salt and pepper in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add Mozzarella cheese, half of the Parmesan cheese and to spinach mixture, stirring well to combine.

Spoon about 2 heaping teaspoons of spinach mixture into each phyllo shell. Sprinkle evenly with remaining Parmesan cheese.

Bake at 350 for 10-12 minutes or until browned. Serve warm.

Serving size: 2 phyllo bites; yields 30 servings

Nutrition Information

• Calories: 57
• Total Fat: 3.8g
• Saturated Fat: 1.6g
• Polyunsaturated Fat: 0.1g
• Monounsaturated Fat: 0.6g
• Cholesterol: 7.5mg
• Sodium: 108mg
• Potassium: 38mg
• Carbohydrates: 3.0g
• Fiber: 0.4g
• Sugar: 0.1g
• Protein: 2.3g