These Spinach and Artichoke Tarts are basically your favorite dip in pie form. They’re a great easy crowd-pleaser for brunch or lunch!
Spinach and artichoke dip is probably one of the best things ever. So why not take the dip, put it in a tart, and call it a meal… Genius with a capital G. Though this may just be a cheese-filled appetizer stuffed in a pie crust, it’s also filled with a ton of veggies, so I’m calling it healthy.
These Spinach and Artichoke Tarts are perfect for brunch or lunch– think Mother’s Day, Easter, or even a fancy tea party! No one can say no to Spinach Artichoke Dip, and the same is true for this crowd-pleaser.
This recipe makes two tarts. And if you’re thinking about halving it to make just one– trust me on this one, don’t do it. You’re going to want the leftovers!! This tart is cheesy, savory, and really yummy.
If the tart feels a little heavy to you, you can definitely used reduced-fat cream cheese, although I prefer to use the leaded stuff. The crushed red pepper doesn’t add too much spice, but if you’re extra sensitive to heat you could leave it out.
Make sure to check the directions on your pie crusts to see if you need to leave them out at room temperature before using. I like to use the refrigerated crusts, but you could also easily swap in frozen.
- 1 pkg (15 oz) refrigerated pie crusts (2 crusts)
- 1 pkg (8 oz) cream cheese, softened
- 1 tsp Italian seasoning
- 1 tsp onion powder
- ¼ tsp crushed red pepper
- 1 (12 oz) can artichoke hearts, drained and roughly chopped
- 1 pkg (10 oz) frozen chopped spinach, thawed, drained and squeezed dry
- 2 cups shredded Italian cheese blend
- Preheat oven to 450 degrees.
- Place crusts in two pie dishes or tart pans, and mold crusts to fit sides of pans. Pierce crusts with a fork.
- Bake 8 to 10 minutes or until lightly browned.
- Reduce oven temperature to 400 degrees.
- Meanwhile, mix cream cheese, Italian seasoning, onion powder and red pepper in the bowl of a stand mixer.
- Add artichokes, spinach and shredded cheese and mix well.
- Spread half of mixture evenly in each crust.
- Bake 10 minutes or until cheese is melted.
- Cool 5 minutes before slicing. Serve warm or at room temperature.
Maude G says
What a great idea! Must try it 😉 Thanks for posting!