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Categories:Viewed: 16 - Published at: 4 years ago
Ingredients
- 1 (10 ounce) box frozen chopped spinach, thawed
- 1 cup parmesan cheese
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/3 cup mayonnaise
- 1 (40 g) package Knorr vegetable soup mix
- 1 (255 g) package tenderflake miniature tart shells
Method
- Preheat oven to 375°F.
- Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
- Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
- Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
- Fill tart shells and bake for 20-30 minutes until bubbling.
- Serve warm or cool.
