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Sun Dried Tomato, Pesto, and Garlic Bites

These bite-size appetizers are perfect for parties. Creamy cheese in a phyllo cup, topped with sun dried tomato, pesto.
Course Appetizer
Prep Time 10 minutes
Total Time 10 minutes
Servings 32
Calories 61kcal
Author Kat Jeter & Melinda Caldwell


  • 30 Mini phyllo shells
  • 8 ounces Cream cheese
  • 1/2 cup Sour cream
  • 1/2 cup Prepared pesto 1 tbsp set aside
  • 1/2 cup Olive-oil packed sun dried tomatoes diced (1 tbsp set aside)
  • 1 clove Garlic minced


  • Bake empty shells according to box.
  • In a mixing bowl, beat the cream cheese, sour cream, 1 tbsp pesto, 1 tbsp diced sun dried tomato, and garlic until smooth.
  • Fill the cooled phyllo shells with the mixture.
  • Top with the remaining pesto and sun dried tomatoes.
  • **For a neater appearance place mixture in a pastry or plastic bag to be piped into shell.


Calories: 61kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 73mg | Potassium: 41mg | Vitamin A: 220IU | Vitamin C: 1.8mg | Calcium: 18mg | Iron: 0.1mg