Cheesy Artichoke Mini Tarts Recipe

5 1 2
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Cheesy Artichoke Mini Tarts Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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, drained and chopped
  • 1/4 cup chopped sweet red pepper
  • Fresh dill or tarragon sprigs, optional

Directions

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 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° 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

Nutritional Facts

3 each: 157 calories, 5g fat (3g saturated fat), 18mg cholesterol, 483mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 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, drained and chopped
  • 1/4 cup chopped sweet red pepper
  • Fresh dill or tarragon sprigs, optional
  1. 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 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.
  2. 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

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MY REVIEW
jmkasprak User ID: 2880256 66547
Reviewed Jul. 15, 2011

"These were fun and tasty with a little kick from the cayenne pepper. bake on a lower rack so the edges of the wonton wrappers don't get brown too quickly."

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