Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Spinach and Artichoke Tarts

April 14, 2012 by jessfuel 2 Comments

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 Tart

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.

Enjoy!

Spinach and Artichoke Tarts
 
Print
These Spinach and Artichoke Tarts are basically your favorite dip in pie form. They're a great easy crowd-pleaser for brunch or lunch!
Author: Flying on Jess Fuel
Serves: 2 tarts
Ingredients
  • 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
Instructions
  1. Preheat oven to 450 degrees.
  2. Place crusts in two pie dishes or tart pans, and mold crusts to fit sides of pans. Pierce crusts with a fork.
  3. Bake 8 to 10 minutes or until lightly browned.
  4. Reduce oven temperature to 400 degrees.
  5. Meanwhile, mix cream cheese, Italian seasoning, onion powder and red pepper in the bowl of a stand mixer.
  6. Add artichokes, spinach and shredded cheese and mix well.
  7. Spread half of mixture evenly in each crust.
  8. Bake 10 minutes or until cheese is melted.
  9. Cool 5 minutes before slicing. Serve warm or at room temperature.
3.5.3251

 

Spinach and Artichoke Tart

You Might Also Like:

Mini Cheeseburger Pies
Spinach Artichoke Calzones
Pattypan Squash Gratin
Apple Jack Quesadillas

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Meatless Tagged With: appetizers, cheese

« Healthy Chocolate Banana Muffins
Crock Pot Honey Sesame Chicken »

Comments

  1. Maude G says

    April 14, 2012 at 5:18 pm

    What a great idea! Must try it 😉 Thanks for posting!

    Reply

Trackbacks

  1. Greens, Eggs and Ham Quiche | Flying on Jess Fuel says:
    March 21, 2016 at 8:14 pm

    […] Spinach and Artichoke Tarts […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress