Spinach & Artichoke Tarts

 Have you ever gone to a party hoping there would be spinach and artichoke dip? I always do because its one of my favorite appetizers. So I made my favorite dip into a simple tart.

        Spinach & Artichoke Ingredients

   - 1 cup of spinach (drained & chopped)

   - 14 oz. can of artichoke hearts

   - 1 tsp. garlic powder

   - 1/2 cup of mayonnaise

   - 1 cup of mozzarella

   -  3/4 cup of Parmesan Cheese

   - 1 box of Pillsbury refrigerated pie crusts

          Servings: Makes about 24 tarts

 First, start out the recipe by preheating your oven to 375 degrees, and then spray your 24-mini muffin cup pan with cooking spray.

 Then, measure and mix all of your ingredients in a bowl, except the pie crust. Once that's finished, remove only 1 pouch of dough from your Pillsbury box.

  Take a 2 1/2 inch cookie cutter and cut 24 rounds out of the crust. You will have to re roll the dough out with a rolling pin after quite a few. If you don't have a cookie cutter, just find a lid in your home that measures the same, like I recommended in an earlier post.

    After that, take each round and press it into the muffin cups, pinching a few sides on the top so it looks like the picture on the left. Then, take a spoonful of your mixture and fill up your cups to the top. Last but not least put them in the oven for about 20 minutes. When the top of the filling and the crust is a little brown, the tarts are done. Let them cool for about 5 minutes and then your ready to serve.