Spinach Artichoke Tartlets

Spinach Artichoke Tartlets

Prep Time 10

Cook Time 10

Additional Baking Time, if desired 15

Servings pieces

Calories 46kcal

Author Yappy Kitchen

Equipment

Ingredients

10 ounces frozen chopped spinach
14 ounces canned artichoke hearts chopped smaller for phyllo cups, chunkier for dip
2 teaspoons garlic minced
½ teaspoon fine sea salt
½ teaspoon black pepper
4 ounces roasted red peppers chopped fine
16 ounces cream cheese
1 cup grated parmesan cheese
1 teaspoon red pepper flakes omit to make not spicy
75 mini phyllo cups only if making tartlets; omit for gluten free and extra low carb

Instructions

filling / dip

Place frozen spinach in saucepan and heat on low, stirring and flipping it occasionally, until it has completely thawed and most of the liquid has evaporated.
While the spinach is heating, roughly chop artichoke hearts and finely chop roasted red peppers. Reserve half of the roasted red pepper for garnish.
Add artichoke hearts, half of the roasted red peppers, garlic, salt and pepper to spinach and heat through. If you like a little kick, add the red pepper flakes, too.
Stir in cream cheese and parmesan until heated through and cheeses are melted.

prep

Using a ½-ounce scoop, fill mini phyllo cups and garnish with the spinach & artichoke mixture.
Garnish each cup with a very small amount of the remaining roasted red pepper. I use a dash mini measuring spoon.

bake, if desired

In an oven preheated to 350 degrees F, bake tartlets for 10 minutes, dip for 15-20 minutes, or until heated through.
Serve dip with tortilla chips, crackers, pretzels, pita chips, or crostini. Low carb options include celery sticks, carrot chips (slice carrots about ⅛" thick on a diagonal), cauliflower, broccoli, thickly sliced red bell pepper.
Enjoy!

Notes

PRO TIP: If you are taking these to a party, save the plastic trays from the mini phyllo cups packages. Once your tartlets cool, transfer them back into the trays for easy transport.

NOTE: Nutrition information is calculated with mini phyllo cups. Each cup contains 2 g carbohydrates and 8 mg of sodium.

Nutrition