“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
SERVES:
10
YIELD:
18 mini tarts
UNITS:
US

Ingredients Nutrition

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.

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