- 36 wonton wrappers
- 1 package (8 ounces) reduced-fat cream cheese
- 1 cup (4 ounces) 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
- 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. Yield: 3 dozen.
Originally published as Cheesy Artichoke Mini Tarts in Light & Tasty February/March 2003, p60
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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