Prep 15 mins
Cook 18 mins
Remember that warm, gooey artichoke cheese dip that turned up at many parties in the '80s? We've reinvented it as pop-in-your-mouth mini tarts so they're even easier to nibble! First published in Chatelaine's 12/2005 issue. © Rogers Media Publishing Inc.
- 2 (225 g) packages frozen mini tart shells
- 8 ounces block cream cheese
- 1⁄3 cup mayonnaise or 1⁄3 cup regular sour cream
- 1⁄4 cup freshly grated parmesan cheese or 1⁄4 cup asiago cheese
- 6 ounces bottle marinated artichoke hearts, well drained
- 1⁄2 teaspoon dried dill
- 1⁄2 teaspoon Tabasco sauce (optional)
- 2 large whole roasted red peppers
- Position oven rack on bottom shelf. Preheat oven to 375F (190C). Place frozen shells on a rimmed baking sheet. Cut cream cheese into cubes and place in a food processor with mayonnaise. Whirl until fairly smooth. Add Parmesan, artichokes, dillweed and Tabasco. Pulse, scraping down side occasionally, just until evenly mixed but still chunky.
- Pat peppers dry. Finely chop 1 pepper. Stir into artichoke mixture just until evenly distributed. Scoop about 1 tbsp (15 mL) of mixture into each shell. You don't have to smooth tops.
- Bake on bottom rack of preheated oven until pastry is golden and filling starts to turn light brown, 18 to 20 minutes. Remove to a rack to cool. Slice remaining pepper into very thin strips. When tarts are cool enough to handle, remove from foil containers. Place on a large platter. Top each with a pepper strip. Tarts are great warm or at room temperature.