Preheat oven to 450°F. Unroll piecrust in 9-inch tart pan with removable bottom or in 9-inch pie dish. Prick crust with fork; line crust with foil. Top with dry beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake 5 more minutes. Remove from oven.
Reduce oven temperature to 375°F. In mixing bowl beat cream cheese and sour cream until smooth. Stir in artichoke hearts, spinach, vegetable soup mix and shredded cheese. Spoon mixture into crust. Bake 30 to 35 minutes or until lightly browned and set. Let stand at least 10 minutes before serving.