Welcome! I'm a new Pittsburgher and mom who is untrained in both life and cooking, but that just makes them both more exciting!

Spinach Artichoke Tarts

We've all been there.  You're at a party and sitting on the food table is spinach artichoke dip that is calling your name.  So, you grab a spoon and put some on a plate accompanied by tortilla chips.  And then you try to eat it while talking to someone (in my case it is probably about my baby).  Doesn't work.  You are trying to double-task and your chip is chasing the dip around the plate and nothing is actually making it onto the chip.  So you try to discretely use your finger to push some dip on your chip.  But now you have dip on your finger and you can't really lick your fingers while having a conversation so you store it on your fingers for the time being.  But then you forget about the dip on your hands and brush them against your clothes and everything is a mess.  Oy vey!

That's where these tarts come in.  You pick one up and pop it in your mouth.  The crunchy phyllo cup is the perfect vehicle for the creamy spinach artichoke dip.  Your conversation continues drama-free.  Everyone wins!

Spinach Artichoke Tarts: Printer-Friendly Version

1 package frozen spinach, thawed 1 can artichoke hearts, drained and chopped 8 ounces cream cheese, softened 1/4 cup mayonnaise 1/4 cup sour cream 1/2 cup grated parmesan cheese 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder 30 mini phyllo cups (they sell them at the store premade, or you can make them by forming phyllo sheets in a mini cupcake pan)

Preheat the oven to 350 degrees.  Mix all of the ingredients besides the phyllo cups in a bowl.  Spoon a small amount of the mixture into each cup.  Bake for about 15 minutes until the filling is warmed through and the cup is golden.  Serve immediately. 

Source: Adapted from Alton Brown

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