Hot Artichoke Dip Tart

I had half a can of artichoke hearts in the refrigerator to use up, along with a refrigerator pie crust, so I decided to use them as I make Super Bowl munchies to graze on. The pie crust is basically a wonderful, flaky cradle for the hot artichoke dip. Here's what you need:

Preheat oven to 425.

1 refrigerated pie crust, brought to room temperature
1/2 can artichoke hearts, drained and chopped
2T mayonnaise
3T cream cheese
1 tsp minced garlic
3T parmesan cheese
couple dashes of hot sauce
1/2 cup mozzarella

Lay pie crust on a pizza pan or cookie sheet. In a small bowl, mix together everything but the mozzarella. Spread the mixture onto the center of the pie crust. Sprinkle with the mozzarella, and then fold the crust over the edges of the dip. Place in oven and bake for 15-20 minutes until it looks like this:
Use a pizza cutter to cut into slices.
Make sure there are other people around to eat this with you so you're not tempted to eat the whole thing by yourself like I was ;)

Grilled Artichokes

So, I've never exactly been one to follow recipes, exactly, and I was playing around the other night with the grilled artichokes I made. Hubby had run out of propane on the grill so I did indoor cooking, but these would be GREAT on the outdoor grill as well. The recipe I started from was here. I followed the initial instructions exactly. Then when it came to the grilling part, I changed the grilling sauce a bit. Instead of lemon, I added 1/4 cup balsamic vinegar. I also added some lemon pepper. Oh me oh my, oh me oh my! These were darn good! Very flavorful and not nearly as unhealthy as the way we typically eat them, which is to boil, then to dip leaves in melted garlic butter. I will definitely make them again.