Recipe: Holiday Spinach and Artichoke Tart (makes 2)

HOLIDAY SPINACH AND ARTICHOKE TART
"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 (15 ounce) package refrigerated pie crusts (2 crusts)
1 tablespoon olive oil
1 medium onion, diced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (10 ounce) package frozen artichoke hearts, thawed and chopped
1 (8 ounce) package shredded Italian cheese blend (about 2 cups)
1 cup sour cream
1 teaspoon salt
3/4 teaspoon McCormick Gourmet Collection Ground Cardamom

Preheat oven to 450 degrees 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 degrees 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.

Makes 2 (9-inch) tarts, 24 (2-inch wedge) servings
Source: McCormick