Sun Dried Tomato Pesto Bites


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

Directions:
  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.)
  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.
  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.


Original Recipes visit: Sun Dried Tomato Pesto Bites @ wellplated.com

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