I love mini things. Mini is the new super size. Mini bites of food are even better because they are fun, easy to make, and even easier to eat - because I am usually very messy! These spinach artichoke tarts are not only super tasty, but they eliminate the need to spoon the dip on your plate and try to scoop it up with chips. It combines the wonderful flavor of spinach artichoke dip and chips all in one easy to eat bite (or two...)!
I brought these to a company party at work and they disappeared quickly! I wasn't sure how they would taste since I had baked them in the morning and the party wasn't until late afternoon - but they held up well and just needed a little reheating. They are obviously best fresh though. :) I highly recommend these for your next potluck or party as tasty and quick appetizer!
Spinach Artichoke Tarts
1 package frozen spinach, thawed
1 can artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup grated parmesan cheese
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 can artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup grated parmesan cheese
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Phyllo sheets (frozen, then thawed)
Directions
Preheat the oven to 350 degrees. Mix all of the ingredients besides the phyllo sheets in a bowl.
Layer four sheets of phyllo on a cutting board or large clean surface, spreading melted butter between each sheet, and then cut into 6 squares. Form each square into a mini muffin pan.
Spoon a small amount of the mixture into each cup.
Bake for about 15 minutes until the filling is warmed through and the cup is golden. Serve immediately.
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