Spinach & Artichoke Bites

"No crackers, no bread cubes, no double dipping! Delicious spinach and artichoke "dip" served in pastry tart shells for an easy, warm, make-ahead appetizer. Can substitute all ingredients with lite/lower fat alternatives."
 
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Ready In:
2hrs
Ingredients:
8
Yields:
18 mini tarts
Serves:
10
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ingredients

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directions

  • Preheat oven to 375°F.
  • Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
  • Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
  • Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
  • Fill tart shells and bake for 20-30 minutes until bubbling.
  • Serve warm or cool.

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RECIPE SUBMITTED BY

Recipes & Menus by Karl & Dayna Chu
 
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