ARTICHOKE JACK TARTLETS
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
These clever tarts, filled with a creamy artichoke dip, are mouth-watering morsels. Hard to resist, they go like peanuts!
Dairy
Yield: 48 Minitarts
CRUST
• 6 ounces cream cheese, room temperature
• 1 cup butter, room temperature
• 2 cups flour
• 1/2 teaspoon salt
Directions
1. Preheat oven to 350°F. Grease minimuffin tins and prepare ungreased cookie sheet.
2. Mix cream cheese and butter at medium speed with electric mixer. Add flour and salt to form ball. Cover with plastic wrap and chill 1 hour.
3. Roll dough into 48 walnut-size balls. With lightly floured spoon, press dough to cover bottom and three-fourths up sides of each tin.
4. Bake 12 to 15 minutes or until golden brown. Cool and remove from tins and place on cookie sheet.
FILLING
• 1/3 cup mayonnaise
• 8 ounces cream cheese, room temperature
• 2 garlic cloves, minced
• 1/8 teaspoon hot pepper sauce to taste
• 2 cups shredded Monterey Jack cheese
• 14 ounces artichoke hearts, drained and chopped
• 1 medium tomato, seeded and chopped
• 2 green onions, finely sliced
Directions
1. Combine mayonnaise, cream cheese, garlic and hot sauce at medium speed with electric mixer until smooth.
2. Fold in Monterey Jack cheese, artichoke hearts, tomatoes and onions.
3. Fill each crust with mixture and bake until filling is hot and lightly browned, about 5 to 10 minutes.
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