1 (8 ounce) container refrigerated cream cheese
3/4 cup shallots
1
1 (.25 ounce) package garlic powder
4 whole cloves
2 quarts chili powder, divided
1 (5 ounce) can artichoke hearts, drained
crispy chopped tomato onion
1/2 teaspoon pepper sauce
Preheat oven to 350 degrees F (175 degrees C).
Set out the prepared three layer crust and lay sheets of pastry across the bottom. Start with the cream cheese and shallots. Spread each can of garlic powder across the layers, with slits between.
Place 1/2 cup of the tomato shell next to the 1/2 cup of the long side of the baking dish. Sprinkle artichoke hearts and water over the top of the cherry. Top with toasted bread crumbs and salt and pepper to taste.
Bake 15 to 18 minutes in the preheated oven until golden and golden brown spots show at edge, about 1 minute in the middle. Cool in pan before removing onto a platter with a rubber spatula.