 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 36 |
|
Tasty little appetizers that are great for parties, entertaining, or just a quick snack! I used my original spinach dip recipe(swamp dip) and converted it into little bite size wonders! Ingredients:
crust |
8 oz. cream cheese, softened |
1 stick butter, softened |
1/4 cup shredded parmesan cheese |
dash salt |
1 1/3 cup all purpose flour |
filling |
1/2 package froze spinach, defrosted |
4 oz. cream cheese |
1 pound mushrooms, chopped |
4 oz. parmesan cheese(shredded) |
3 cloves minced garlic |
1/2 white onion, chopped |
8 oz. sour cream |
4 oz. pepper jack cheese, shredded |
1 stick butter |
dash salt |
dash creole seasoning |
dash cracked black pepper |
Directions:
1. Preheat oven to 350
2. In large bowl, mix together all ingredients
3. Spray mini tart pans with vegetable shortening spray
4. divide dough into small portions and press into tart pans
5. In large pan, saute' mushrooms, garlic, and onions in butter until tender or about 3 to 5 minutes.
6. Strain defrosted spinach well and add to pan.
7. Stir in remaining ingredients and mix well.
8. Spoon a little of filling into tarts and bake at 350 for about 12 to 14 minutes.
9. Remove from oven and serve warm
10. * use any left over filling mixture as a dip or it can be used as a filling for omelets!
|
|