Description
These Italian Ranch Phyllo Cups are delightful bite-sized appetizers featuring a creamy blend of buttermilk, mayonnaise, ranch and Italian seasonings, paired with fresh vegetables, olives, and melted cheeses in crisp mini phyllo shells. Perfect for parties or gatherings, they are easy to prepare and oven-baked to golden perfection.
Ingredients
Scale
Filling Ingredients
- â…“ cup buttermilk
- â…“ cup mayonnaise
- 2 teaspoons ranch seasoning
- 1½ teaspoons Italian seasoning
- 3 green onions, sliced
- ¼ cup red pepper, finely chopped
- â…“ cup kalamata olives, chopped
- ¾ cup shredded Monterey Jack cheese
- ¼ cup shredded cheddar cheese
Assembly
- 30 mini phyllo cups
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, ranch seasoning, and Italian seasoning until smooth and well combined.
- Mix the filling: Add the sliced green onions, finely chopped red pepper, chopped kalamata olives, shredded Monterey Jack cheese, and shredded cheddar cheese to the dressing mixture. Stir thoroughly to combine all ingredients evenly.
- Fill the phyllo cups: Place about one tablespoon of the prepared mixture into each mini phyllo cup, ensuring they are filled but not overflowing.
- Bake: Arrange the filled phyllo cups on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes or until the filling is heated through and the cheese has melted.
- Serve: Remove from the oven, let cool slightly, and serve warm as delicious appetizers.
Notes
- You can prepare the filling ahead of time and refrigerate it for up to 24 hours before assembling.
- For a spicier version, add a pinch of crushed red pepper flakes to the filling mixture.
- To make these vegetarian, ensure the ranch seasoning does not contain any animal-derived ingredients.
- Use store-bought mini phyllo cups for convenience, or make your own if desired.
- Serve immediately after baking for the best texture; phyllo cups may become soggy if left standing too long.
