There is a reason that I put my Hot Artichoke Dip recipe in all the flyers that I give out at my shows. It's one of my favourites! Spicy, creamy, cheesy.... all of my favourite things. You can dial the spice up or down to suit your taste of course.
This recipe is so versatile. It's delicious on it's own, on sandwiches or burgers and recently I created these wonderful little Artichoke Tarts with it! Perfect little appetizers that can easily be transported for potlucks.
Make the Artichoke Dip the day before and thaw your tart shells over night and these will come together in 20 minutes.
15 frozen vegan tart shells (or make your own)
1 recipe Hot Artichoke Dip (skip the last step of putting it in the oven)
Garnishes (I used olives, cherry tomatoes, a sprinkle of paprika and some chopped chives)
Preheat the oven to 350 degrees F.
Poke the bottom of each tart shell with a fork and pre-cook your tart shells for 8-10 minutes. Remove from the oven. Fill each tart shell with 1 Tablspoon of Artichoke Dip. Garnish as desired. Return to the oven and cook 10 minutes more. I finished the cooking process with a minute or two under the broiler to brown them up a bit.
Allow to cool for 5 minutes and serve warm.
Get the recipe for my Hot Artichoke Dip... click here.