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Sun Dried Tomato Pesto Bites

When you need an elegant, bite-sized treat that looks like it was catered by a professional, these Sun-Dried Tomato Pesto Bites are the ultimate solution. This recipe features a light and airy base made from a blend of cream cheese and Greek yogurt, providing a tangy creaminess that perfectly balances the intense, savory notes of basil pesto and sun-dried tomatoes. Encased in a crisp, buttery mini phyllo shell, each bite delivers a sophisticated crunch followed by a burst of Mediterranean flavor. It’s a colorful, no-bake appetizer that adds a touch of class to any spread with minimal effort.
Prep Time15 minutes
Total Time15 minutes
Servings: 30

Ingredients

  • 2 boxes 30 total Mini Phyllo Shells
  • 8 oz Reduced-fat Cream Cheese softened
  • 1/2 cup Plain Non-fat Greek Yogurt
  • 1/2 cup Prepared Pesto DeLallo recommended
  • 1/2 cup Diced Olive-oil Packed Sun-dried Tomatoes patted dry
  • 1/2 cup Freshly Grated Parmesan Cheese
  • Garnish: Chopped Fresh Basil or Parsley

Instructions

  • Prepare Shells: Remove the phyllo shells from their boxes but keep them in the protective plastic trays for stability during the filling process.
  • Cream the Base: In a medium mixing bowl, beat the softened cream cheese and Greek yogurt together with a hand mixer until the mixture is completely smooth and lump-free.
  • Add Flavor: Add the prepared pesto to the bowl and mix until the green color is evenly distributed throughout the cream.
  • Fold in Solids: On a low speed or using a spatula, stir in 2/3 of the sun-dried tomatoes and all of the Parmesan cheese. Mix just until they are blended into the cream.
  • Fill the Shells: Use a small spoon to dollop the mixture into each shell, or for a cleaner look, transfer the filling to a piping bag (or a zip-top bag with the corner snipped off) and pipe the mixture into the 30 shells.
  • Garnish: Top each bite with the remaining sun-dried tomatoes and a sprinkle of fresh parsley or basil.
  • Serve: Transfer to a serving platter and serve immediately, or refrigerate for up to 4 hours before your guests arrive.

Notes

  • Stay Crispy: To keep the phyllo shells as crunchy as possible, fill them close to serving time. If refrigerating, keep them uncovered so they don't trap moisture.
  • Tomato Prep: Make sure to pat your sun-dried tomatoes dry with a paper towel after dicing. This prevents excess oil from thinning out your creamy filling.
  • Pesto Quality: Since pesto is a primary flavor, using a high-quality brand or a fresh homemade batch will significantly elevate the final result.
  • Flavor Variation: For a smoky twist, try using a sundried tomato pesto (Pesto Rosso) instead of the traditional green basil pesto.