Ingredients

The following ingredients have 48 Servings
  • 1 (8)oz package of cream cheese, softened
  • 1/4 cup sour cream
  • 1 cup shredded mozzarella 
  • 2 cups fresh baby spinach, finely chopped
  • 1 (15)oz can of quartered artichoke hearts, finely chopped
  • 1 tsp fresh dill, chopped
  • 1 tsp kosher salt
  • 1/4 tsp ground white pepper
  • 1 pkg prepared pie crusts (such as Pillsbury)

Instruction

  • Preheat oven to 375°.
  • Lightly spray a mini muffin tin with non stick cooking spray and set aside.
  • In a large mixing bowl, add the softened cream cheese, sour cream, shredded mozzarella, chopped baby spinach and artichoke hearts, fresh dill, kosher salt and ground white pepper. Using a rubber spatula, fold in all the ingredients and combine well so that the chopped vegetables and herbs are evenly distributed throughout.
  • Take the refrigerated pie crust out of the packaging and roll onto a floured surface. Using a rolling pin, roll out the pie crust to 1/8’ inch thick. Then using a 1 1/2” round cookie cutter, cut rounds out and place the rounds into a mini muffin tin. Most mini muffin tins hold 24. Repeat for the 2nd pie crust, but refrigerate the small rounds until ready to use.
  • Using one finger, press gently down the center of each round and work the dough up the sides of the mini tin, creating a cup for the spinach and artichoke mixture.
  • Spoon a heaping teaspoon of the spinach and artichoke mixture into each muffin cup. Bake in oven for 18-20 minutes, until filling and crust is golden brown. Let rest for 10 minutes before using a mini spatula to pop the tartlets out. (Repeat with other pie crust)