Spinach and artichoke dip is probably one of the best things ever. So whoever decided to take the dip, put it in a tart, and call it a meal… Genius with a capital G.
This recipe was “Pin-spired” by McCormick via Pinterest. I may or may not follow McCormick on Pinterest (fat kid alert), and of course had to check out their newest spring recipe collection. This tart caught my eye immediately.
Spinach and Artichoke Tarts
(adapted from McCormick)
- 1 pkg (15 oz) refrigerated pie crusts (2 crusts)
- 1 pkg (8 oz) cream cheese, softened
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 1/4 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.
The tart was delicious! I used the reduced-fat cream cheese, so I didn’t feel AS bad about eating it (each tart is supposed to be 12 servings… HAHA, yeah right). Enjoy!