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.
Serves: 12
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 Humboldt organic 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
Directions:
Preheat oven to 400° F. Cut pie crust into 2” circles and press into 24 mini muffin tin rounds.
In a medium bowl, mix all dip ingredients together. Fill each dough cup with 1 spoonful artichoke filling.
Bake for 15-20 minutes, or until the edges of the cups begin to brown. Serve and enjoy!