Easy Spinach-Artichoke Mini Tarts
Small and easy to pack, these spinach artichoke tarts are ideal for lunches, picnics, hikes, and other moments when you’re craving a delicious and creamy bite to eat. With green chiles to add just a touch of spice, these mini tarts are delicious and easy to enjoy anytime and anywhere.
30 min
Prep Time
15 min
Cook Time
12
Servings
Ingredients
- 2 (1.9 ounce) boxes pie crust
for Filling
- 1 14 ounce can artichoke hearts (in water) rinsed, drained and chopped
- ½ cup frozen spinach, thawed and drained
- 2 tablespoons canned mild chopped green chiles
- 1 egg
- ½ cup cream cheese, softened
- ¼ cup Crystal sour cream
- ¼ cup parmesan cheese, grated
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- 1 teaspoon salt
- ½ pepper pepper
Products used
-
Sour Cream
Directions
-
Step 1
Preheat oven to 400° F. Cut pie crust into 2” circles and press into 24 mini muffin tin rounds.
-
Step 2
In a medium bowl, mix all dip ingredients together. Fill each dough cup with 1 spoonful artichoke filling. -
Step 3
Bake for 15-20 minutes, or until the edges of the cups begin to brown. Serve and enjoy!
