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Caramelized Onion and Artichoke Dip Tartlets


Filled with cheesy homemade artichoke dip enhanced by caramelized onions and chives, these mini tarts make a crowd-pleasing appetizer that are simply irresistible.



Prep Time 15 mins prep  •  15 mins cooking time  •  30 mins (+5 mins standing time) total


Serving Amount Serves 8


Dish Type Appetizer



  Creamy Butternut Squash Soup





  • 125g Organic Meadow Light Cream Cheese, softened
  • 3 tbsp Organic Meadow Regular Sour Cream
  • 1 tbsp Dijon mustard
  • 1 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 oz drained jarred artichoke hearts, chopped
  • 1/3 cup caramelized onions
  • 2 tbsp finely chopped fresh chives, divided
  • 1 cup shredded Organic Meadow Medium Cheddar Cheese, divided
  • 18 (2.5-inch) mini tart shells, prebaked or baked according to package directions



1. Preheat oven 400°F.


2. In large bowl, using handheld electric mixer, beat together

cream cheese, sour cream, mustard, garlic, salt and pepper until



3. Stir in artichokes, onions and half the chives. Fold in half the



4. Spoon evenly into prepared tart shells. Arrange on parchment

paper–lined baking sheet. Sprinkle with remaining Cheddar.


5. Bake for 15 to 20 minutes or until golden brown and bubbly. Let

stand for 5 minutes before serving, garnishing with remaining



Tip: For homemade caramelized onions, in large heavy-bottomed

saucepan set over medium heat, melt 2 tbsp Organic Meadow Cultured

Unsalted Butter. Add 2 thinly sliced onions and 1/2 tsp salt; cook,

stirring occasionally, for 5 to 8 minutes or until starting to soften.

Reduce heat to medium-low. Cook, stirring occasionally, for 20 to 25

minutes or until onions are golden brown and caramelized.




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