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Spinach Artichoke Dip Phyllo Cups
Ingredients
  • 1 (14 oz.) can of artichoke hearts drained and chopped
  • 1 (10 oz.) package of frozen chopped spinach thawed and excess water drained
  • 1 cup plain Greek yogurt
  • 1 ( 8 oz.) block of Cream Cheese reduced fat , at room temperature
  • ½ cup of grated Parmesan cheese
  • 2 to 3 cloves of garlic minced
  • Salt and pepper to taste
  • 24 cups mini phyllo pastry cups
  • Cooking spray
Steps
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