Artichoke Tarts

Total Time
30 min
15 min
15 min
Your guests will think you spent hours in the kitchen to make these eye-catching, appetite-whetting hors d' oeuvres.


cooking spray

6 spray(s)

wonton wrapper(s)

16 item(s)

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¼ cup(s)

fat-free cream cheese

4 Tbsp, softened

cayenne pepper

¼ tsp

Dijon mustard

½ Tbsp

sweet red pepper(s)

2 Tbsp, chopped

canned artichoke hearts without oil

7 oz, drained and chopped

fresh parsley

¼ cup(s), fresh, sprigs


  1. Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray.
  2. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
  3. Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup.
  4. Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve. Yields 2 tarts per serving.

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