One of my favorite magazines is Southern Lady. The pictures of homes and decorating styles won my heart at first glance. The recipes are so Southern and just perfect for home dinners or entertaining. The recipe I am posting today is not only delicious, but a great little appetizer for the holidays in that the red and green will look so festive on your serving buffet or table. Taken from Souther Lady Jan 2017…..

Artichoke &B Sun Dried Tomato Phyllo Bites

2 (14 oz cans) artichoke hearts, drained and finely chopped
1 cup shredded Parmesan cheese
1 cup mayonnaise (not Miracle Whip)
1/4 cup finely chopped oil-packed sundries tomatoes, drained
1/2 teas Worcestershire sauce
1/4 teas garlic powder
1/4 teas hot sauce
3 (1.9 oz) packages frozen mini-phyllo cups, thawed
Garnish:
Chopped fresh chives

Preheat oven to 350. Line a baking sheet with parchment paper. (If the pans or coated, I don’t use the parchment paper or even lightly greased you will not need the paper)
In medium bowl, stir together all the ingredients except the phyllo cups and garnishes.
Place phyllo shells on prepared pan. Spoon the filling mixture into shells.
Bake until filling is hot, about 12-15 minutes.
Garnish with finely chopped chives.
NOTE:
To freeze, place filled unbaked shells (which you did not thaw to fill)in an airtight container. When ready to serve, remove amount needed and place on prepared baking sheets. Bake at 350 until filling is hot, about 20 minutes.

This is a great and easy holiday appetizer because it can be made ahead and frozen until ready to heat to serve.