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Artichoke Spinach Tart

Cans help you save prep time and get a healthy, homemade meal on the table more often. And since preparing artichokes can be very labor intensive, using canned artichokes in this recipe will saves you tons of time.

Servings: 8 - 10

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Artichoke Spinach Tart


1/2 15-ounce package refrigerated piecrust
1 (8-ounce) package reduced fat cream cheese, at room temperature
1 (8-ounce) container low-fat sour cream
1 (14-ounce) can artichoke hearts, drained and chopped
1 (7.75-ounce) can spinach, well drained and chopped
1 envelope dry vegetable soup mix
1 cup shredded low-fat Monterey Jack cheese


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.

Nutrition Information Per Serving:

Calories: 230
Total fat: 2g
Saturated fat: 0g
Cholesterol: 20mg
Sodium: 360mg
Carbohydrate: 43g
Sugar: 14g
Fiber: 5g
Protein: 11g
Vitamin A: 10%DV*
Vitamin C: 15%DV
Calcium: 0%DV
Iron:2 %DV

*DV=Daily Value