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Two Bite Creamy Artichoke Tartlettes

Two Bite Creamy Artichoke Tartlettes

By Brooke McLay

Like artichoke dip? Then you’re going to lurve these delectable little two-bite tarts. Filled with a creamy, cheesy spinach-artichoke dip, this perfect little appetizer isn’t just quick and easy, it’s crazy scrumptious. Try garnishing yours with chopped tomatoes and basil for a stunning treat.

Two-Bite Creamy Artichoke Tartlettes


  • 1 prepared pie crust
  • 1 egg
  • 1 small garlic clove, finely chopped
  • 3 tablespoons mayonnaise
  • 1/2 cup chopped artichokes
  • 1/4 cup frozen chopped spinach
  • 1 tablespoons milk
  • 1 cup muenster, monterey jack, or white cheddar cheese, grated
  • 2 tablespoons parmesan cheese
  • 1/2 teaspoon salt


  1. Preheat oven to 400 degrees. Spray mini muffin tin with nonstick baking spray. Cut pie crust into 3-inch rounds and press into prepared muffin tin. In a small bowl combine egg, garlic clove, mayonnaise, artichokes, spinach, milk, cheeses, and salt. Carefully spoon mixture into pie crust cups.
  2. Place muffin tin in oven and bake for 15 to 18 minutes, or until the edges of the pie crust are golden brown. Remove and cool slightly before removing from tin and serving.