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2 225-g pkgs frozen mini tart shells
250-g block regular cream cheese
1/3 cup mayonnaise, or regular sour cream
1/4 cup freshly grated parmesan, or asiago
170-mL bottle marinated artichoke hearts, well drained
1/2 tsp dried dill
1/2 tsp 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.
Calories 105, Protein 1.7g, Carbohydrates 6.4g, Fat 8.1g.
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!