Love artichoke dip? Try these puff-pastry artichoke triangles, which fold the popular appetizer’s creamy garlic goodness into a delicious little package.
can (14 to 16 oz) artichoke hearts, well drained and chopped
cup mayonnaise or salad dressing
cup shredded Swiss cheese (1 oz)
cup freshly grated Parmesan cheese
clove garlic, finely chopped
teaspoon freshly cracked pepper
package (17.3 oz) frozen puff pastry, thawed
Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and half-and-half.
On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
Place 1 tablespoon artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes.
Bake 20 to 25 minutes or until golden brown. Serve warm.
You can assemble these appetizers, freeze them on a cookie sheet, then store in an airtight container. Bake as directed.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.