Cheesy Artichoke Cups Pampered Chef Food

CHEDDAR ARTICHOKE CRESCENTS (PAMPERED CHEF)

Steps:

• Preheat oven to 375 degrees.
• Take puff pastry out of freezer and handle according to pkg. directions. Combine Mayo, Cheddar cheese, onion salt, dill weed and lemon pepper together and chill.
• Cut each artichoke into six pieces.
• Roll out dough as thin as possible on a lightly floured surface.
• Place a piece of artichoke on dough. Top each artichoke with 1 scant teaspoons of Mayo mixture. Fold dough over filling.
• Dip 3" Cut `n Seal in flour.
• Cut and seal crescent shaped tarts with Cut `n Seal. Repeat process until all pastry is used.
• Brush beaten egg on tarts and bake 12 - 15 minutes.

CHEESY ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
• Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

CHEESY ARTICHOKE CUPS

Steps:

• Preheat oven to 350°F
• Press wonton wrappers into lightly greased mini-muffin cups.
• Pat artichoke hearts dry; chop and place in medium bowl. Add mayonnaise, cheese, and garlic; mix well. Stir in olives and bell pepper.
• Spoon into prepared muffin cups.
• Bake 12-14 minutes or until lightly browned. Remove from oven; cool in pan 2 minutes before carefully removing from pan.
• Serve warm.

CHEESY ARTICHOKE CUPS

Steps:

• Preheat oven to 350°F. Press wonton wrappers into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Drain artichoke hearts, reserving marinade for later use. Pat artichokes dry with paper towel. Chop artichokes and red pepper using Food Chopper. Slice olives using Egg Slicer Plus®. Grate cheese using Rotary Grater. Press garlic using Garlic Press.Combine chopped vegetables, olives, cheese, garlic and mayonnaise in Classic Batter Bowl.Fill prepared muffin cups with artichoke mixture using Small Scoop (1 scoop per muffin cup). Bake 12-14 minutes. Let cool in pan 2 minutes. Carefully remove and serve warm.

CHEESY ARTICHOKE APPETIZERS

Steps:

• Mix all ingredients except crackers until well blended; spread onto crackers.
• Pairs well with a glass of Chardonnay.
• Please drink responsibly.

CHEESY ARTICHOKE CUPS

Steps:

• 1. Preheat oven to 350°F. Lightly grease mini-muffin cups. Press wonton wrappers, into cups.
• 2. Drain jars of artichokes; reserve marinade for another use. Pat artichokes dry; chop and place in medium bowl. Add next 3 ingredients; mix well. Stir in olives and bell pepper. Spoon into prepared muffin cups.
• 3. Bake 12-14 minutes, or until lightly browned. Remove from oven; cool in pan 2 minutes, before carefully removing from pan. Serve warm. Makes 24 appetizers.