• 24servings
  • 20minutes
  • 150calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsChromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)

  2. 1 package (8 ounces) cream cheese, softened

  3. 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning

  4. 1 teaspoon McCormick® Onion Powder

  5. 1/4 teaspoon McCormick® Red Pepper, Crushed

  6. 1 package (10 ounces) frozen artichoke hearts, thawed and chopped

  7. 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry

  8. 1 package (8 ounces) shredded Italian cheese blend (2 cups)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Prepare crusts as directed on package. Place in two 9-inch tart pans with removable bottoms; mold crusts to fit sides of pans. Pierce crusts with fork. Bake 8 to 10 minutes or until lightly browned. Reduce oven temperature to 400°F.

  2. Meanwhile, mix cream cheese, Italian seasoning, onion powder and red pepper in large bowl until well blended. Add artichokes, spinach and grated cheese; mix well. Divide mixture in half. Spread evenly in crusts.

  3. Bake 10 minutes or until cheese is melted. Cool 5 minutes. To serve, remove sides of pans. Cut tarts into thin wedges. Serve warm or at room temperature.


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