Sun Dried Tomato Pesto Bites PT25M https://img1.recipesrun.com/201907/2019/1115/61/8/003278/300x200x90.jpg Christmas is one of the most anticipated holiday traditions!When we prepare the Christmas tree, we will find the best cookies for Santa Claus.Of course, there are other Christmas recipes, like this one! Sun Dried Tomato Pesto Bites will be your new go-to appetizer recipe! Cream cheese pesto stuffed phyllo dough shells with sun dried tomatoes and Parmesan. 30 servings Ingredients: Chopped fresh basil — or parsley, for garnish 1/2 cup freshly grated parmesan cheese 1/2 cup diced olive-oil packed sun dried tomatoes — patted dry 1/2 cup prepared pesto — I recommend DeLallo 1/2 cup plain non-fat Greek yogurt 8 oz. reduced fat cream cheese 2 boxes Athens Mini Fillo Shells, — 30 total

Sun Dried Tomato Pesto Bites

4.1

( By Ellie )

Christmas is one of the most anticipated holiday traditions!When we prepare the Christmas tree, we will find the best cookies for Santa Claus.Of course, there are other Christmas recipes, like this one! Sun Dried Tomato Pesto Bites will be your new go-to appetizer recipe! Cream cheese pesto stuffed phyllo dough shells with sun dried tomatoes and Parmesan.

01 Information

Grade easy
Serving 30 servings
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

- Chopped fresh basil — or parsley, for garnish
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup diced olive-oil packed sun dried tomatoes — patted dry
- 1/2 cup prepared pesto — I recommend DeLallo
- 1/2 cup plain non-fat Greek yogurt
- 8 oz. reduced fat cream cheese
- 2 boxes Athens Mini Fillo Shells, — 30 total

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03 Method

Step 1

Remove the Athens Mini Fillo Shells from their box and place on counter, keeping the shells in their protective tray until ready to use. (OPTIONAL: For extra crispy shells, arrange the shells in a single layer on a baking sheet and bake at 350 degrees for 8 minutes. Set aside to cool.)
Step 2

In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Beat in the pesto until evenly combined, then on low speed, add 2/3 of the sundried tomatoes and Parmesan and beat just until blended.
Step 3

Pipe or dollop the pesto filling into each phyllo shell, then transfer to a serving plate. Top with the remaining sundried tomatoes and chopped parsley or basil. Serve immediately or refrigerate for up to four hours.

04 Author

Ellie

1078 Recipes

Sun Dried Tomato Pesto Bites

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