Here is another idea to share at a holiday gathering. This appetizer is under 100 calories (serving size is 2 cups).
1 tablespoon olive oil
4 garlic cloves
8 ounces finely chopped fresh spinach
12 ounces frozen artichoke hearts, thawed and coarsely chopped
6 ounces 1/3-less-fat cream cheese
1 peeled ripe avocado
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces cave-aged Gruyere cheese, grated (about 1 cup)
2 ounces Parmesan cheese, finely grated (about 1/2 cup), divided
60 frozen mini phyllo shells (such as Athens), thawed
Preheat oven to 350 degrees.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; saute 1 minute. Add chopped spinach and artichokes, and saute 5 minutes.
Place cream cheese, avocado, salt and pepper in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add Gruyere cheese, 1 ounce Parmesan cheese and spinach mixture, stirring well to combine. Spoon about 2 heaping teaspoons of spinach mixture into each phyllo shell. Sprinkle evenly with remaining 1 ounce Parmesan cheese.
Bake at 350 degrees for 10 to 12 minutes or until browned. Serve warm.