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Mini Spinach and Artichoke Gouda Tarts on a silver plate

Mini Spinach and Artichoke Gouda Tarts

bakedbree
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizers & Snacks
Cuisine American
Servings 24
Calories 61 kcal

Ingredients
  

  • 1 box ready made pie crust there should be 2 crusts in the box
  • ⅔ cup sour cream
  • ⅓ cup green onions finely chopped
  • ⅓ cup red pepper finely chopped
  • ⅓ cup artichoke bruschetta topping
  • 2 cups Roth Spinach Artichoke Gouda cheese shredded
  • Salt and pepper

Instructions
 

  • Preheat oven to 375*. Cut pie crust into about 2 ¾-inch rounds. Gently press into a mini muffin tin. Bake for 10 minutes. If the crusts puff up, use a spoon or tart shaper to press them back into shape. 
  • Mix sour cream, green onions, red pepper, artichoke bruschetta topping in a medium bowl. Fold in shredded Roth Spinach Artichoke Gouda cheese and season with salt and pepper. 
  • Add a tablespoon of the mixture into each pie crust. Put back into the oven and bake for an additional 10 minutes. 

Nutrition

Serving: 1gCalories: 61kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 5mgSodium: 71mgFiber: 1gSugar: 1g
Keyword Mini Spinach and Artichoke Gouda Tarts, roth cheese, spinach and artichoke recipes
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