A perennial party favorite, spinach and artichoke dip gets a hip, tasty makeover when combined with cardamom in this delicious appetizer. Warm up leftovers for brunch the next day.
15m
PREP TIME
20m
COOK TIME
141
CALORIES
9
INGREDIENTS
Servings: 24
Ingredients
- 1 package (14.1 ounces) refrigerated pie crusts, 2 crusts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
- 1 package (10 ounces) frozen artichoke hearts, thawed and chopped
- 1 package (8 ounces) shredded Italian cheese blend
- 1 cup sour cream
- 1 teaspoon salt
- 3/4 teaspoon McCormick Gourmet™ Organic Ground Cardamom
INSTRUCTIONS
- 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 10 minutes or until lightly browned. Reduce oven temperature to 400°F
- 2 Meanwhile, heat oil in small skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Mix remaining ingredients in large bowl until well blended. Stir in onion. Divide mixture evenly between crusts
- 3 Bake 10 minutes or until cheese is melted. Cool at least 20 minutes. To serve, remove sides of pans. Cut tarts into thin wedges. Serve warm or at room temperature
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