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A perennial party favorite, spinach and artichoke dip gets a hip, tasty makeover when combined with cardamom in this delicious appetizer. Warm up leftovers for brunch the next day.
1 package (14.1 ounces) refrigerated pie crusts, 2 crusts
1 tablespoon olive oil
1 medium onion, diced
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry
1 package (10 ounces) frozen artichoke hearts, thawed and chopped
1 package (8 ounces) shredded Italian cheese blend
1 cup sour cream
1 teaspoon salt
3/4 teaspoon McCormick Gourmet™ Cardamom, Ground
Preheat oven to 450°F. Prepare crusts as directed on package. Place in two 9-inch tart pans with removable bottoms; mold crusts to fit sides of pans. Pierce crusts with fork. Bake 10 minutes or until lightly browned. Reduce oven temperature to 400°F.
Meanwhile, heat oil in small skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Mix remaining ingredients in large bowl until well blended. Stir in onion. Divide mixture evenly between crusts.
Bake 10 minutes or until cheese is melted. Cool at least 20 minutes. To serve, remove sides of pans. Cut tarts into thin wedges. Serve warm or at room temperature.
(Amount per serving)
THIS WAS SO BAD THE WORST THING I EVER TASTED THIS LAVA CAKE WAS SO BAD I THROW UP
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This recipe is different from what I would usually make, but the ingredients are all things I like. I'll have to try this the next time I have some one over for dinner.