Cheesy Artichoke Mini Tarts Recipes

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CHEESY ARTICHOKE MINI TARTS



Cheesy Artichoke Mini Tarts image

Good-for-you things come in tasty little packages when you follow the recipe Barbara Nowakowski sent from North Tonawanda, New York. Wonton wrappers form the crisp cups that hold the cheddary artichoke filling in these cute appetizers.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 dozen.

Number Of Ingredients 8

36 wonton wrappers
1 package (8 ounces) reduced-fat cream cheese
1 cup shredded reduced-fat cheddar cheese
1 tablespoon Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup chopped sweet red pepper
Fresh dill or tarragon sprigs, optional

Steps:

  • Gently press wonton wrappers into miniature muffins cups coated with cooking spray, allowing edges to extend above cups. Spritz edges with cooking spray. , In a large bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended. Stir in artichokes and red pepper. Spoon into wonton cups., Bake at 350° for 18-20 minutes or until cheese mixture is set and wontons are lightly browned. Garnish with dill or tarragon if desired.

Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 483mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CHEESY ARTICHOKE MINI TARTS



Cheesy Artichoke Mini Tarts image

Served this delicious recipe at two holiday events and received rave reviews, the serving tray emptied quickly. Easy to prepare and very tasty recipe, even those who weren't artichoke crazy liked these. This recipe came from Light and Tasty. Good recipe that is also light, can't beat it!

Provided by Renee and Ron

Categories     Healthy

Time 35m

Yield 3 dozen tarts, 12 serving(s)

Number Of Ingredients 7

36 wonton wrappers
1 (8 ounce) package reduced-fat cream cheese
4 ounces low-fat cheddar cheese (1 cup)
1 tablespoon Dijon mustard
1/4-1/2 teaspoon cayenne pepper
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1/4 cup chopped sweet red pepper

Steps:

  • Gently press wonton wrappers into miniature muffin cups coated with nonstick cooking spray, allowing edges to extend above cups.
  • Spritz edges with nonstick cooking spray.
  • In a mixing bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended.
  • Stir in artichokes and red pepper; mix well.
  • Spoon into wonton cups.
  • Bake at 350 degrees for 18-20 minutes or until cheese mixture is set and wontons are lightly browned.

Nutrition Facts : Calories 148.1, Fat 4.5, SaturatedFat 2.6, Cholesterol 14.7, Sodium 296.6, Carbohydrate 19.4, Fiber 2.3, Sugar 0.6, Protein 7.9

ARTICHOKE AND CHERRY TOMATO TARTS



Artichoke and Cherry Tomato Tarts image

Categories     Tomato     Brunch     Bake     Quick & Easy     Artichoke     Thyme     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a light main course

Number Of Ingredients 6

1 large egg yolk, beaten lightly
1/4 cup sour cream
1 sheet (1/2 pound) thawed frozen puff pastry, cut into two 4-inch squares and reserving the rest for another use
1 cup quartered drained marinated artichoke hearts
10 vine-ripened cherry tomatoes, halved
1 teaspoon fresh thyme leaves

Steps:

  • Preheat oven to 400° F. and lightly flour a baking sheet.
  • In a bowl whisk together yolk, sour cream, and salt and pepper to taste. Arrange pastry squares on baking sheet and spoon one fourth of mixture onto center of each. Top mixture with artichokes and tomatoes. Spoon remaining sour cream mixture over vegetables and sprinkle with thyme.
  • Bake tarts in middle of oven until pastry is golden, about 12 minutes.

CHEESY ARTICHOKE MINI TARTS



Cheesy Artichoke Mini Tarts image

Good-for-you things come in tasty little packages when you follow the recipe Barbara Nowakowski sent from North Tonawanda, New York. Wonton wrappers form the crisp cups that hold the cheddary artichoke filling in these cute appetizers.

Provided by Allrecipes Member

Time 35m

Yield 12

Number Of Ingredients 8

36 each wonton wrappers
1 (8 ounce) package reduced fat cream cheese
1 cup shredded reduced-fat Cheddar cheese
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 (14 ounce) can water packed artichoke hearts, drained and chopped
¼ cup chopped sweet red pepper
10 sprigs Fresh dill or tarragon sprigs

Steps:

  • Gently press wonton wrappers into miniature muffins cups coated with nonstick cooking spray, allowing edges to extend above cups. Spritz edges with nonstick cooking spray. In a mixing bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended. Stir in artichokes and red pepper; mix well. Spoon into wonton cups.
  • Bake at 350 degrees F for 18-20 minutes or until cheese mixture is set and wontons are lightly browned. Garnish with dill or tarragon if desired.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 18.1 g, Cholesterol 15.1 mg, Fat 4.5 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 414 mg, Sugar 0.2 g

EASY CHEESY ARTICHOKE BREAD



Easy Cheesy Artichoke Bread image

I got this off a Hellmann's coupon, I think. It is super duper easy & extremely good. I made this for the first time last week for friends,and they raved & raved. It's like artichoke dip already on the bread! I liked it a bit broiled on top.

Provided by newspapergal

Categories     Breads

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 cup mayonnaise (I use light & it works fine)
1 clove garlic, minced
2 cups grated fresh parmesan cheese
1 jar artichoke heart, drained &,chopped
1 loaf French bread, sliced in half lengthwise

Steps:

  • Mix mayo, garlic, cheese and chopped artichoke hearts well.
  • Spread on bread-- it makes enough to spread each side of the bread.
  • Bake at 375* for 20 minutes.
  • Slice& serve hot.

Nutrition Facts : Calories 378.2, Fat 18.7, SaturatedFat 6.1, Cholesterol 29.6, Sodium 936.5, Carbohydrate 37.6, Fiber 1.7, Sugar 2.2, Protein 14.9

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