Spinach & Artichoke Bites

Submitted by Something to Chu On

"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."

 

• Ready In: 2hrs
• Ingredients: 8
• Yields: 18 mini tarts
• Serves: 10

ingredients

• 1 (10 ounce) box frozen chopped spinach, thawed
• 1 cup parmesan cheese
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup sour cream
• 1 cup cream cheese, softened
• 1⁄3 cup mayonnaise
• 1 (40 g) package Knorr vegetable soup mix
• 1 (255 g) package tenderflake miniature tart shells

directions

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