Mini spinach and artichoke tarts are a delightful appetizer that combines the creamy, cheesy goodness of spinach artichoke dip with the flaky crunch of a pastry shell. These bite-sized treats are perfect for parties, holiday gatherings, or as a starter for a fancy dinner. Packed with rich flavors and easy to make, they’re sure to impress your guests.

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1. Ingredients for Mini Spinach and Artichoke Tarts

For the Tart Shells

• Mini Phyllo Cups: 24 store-bought (or homemade from phyllo dough).
• Optional Substitute: Use puff pastry cut into small circles or mini tart shells.

For the Filling

• Cream Cheese: 4 ounces, softened.
• Sour Cream: ¼ cup.
• Mayonnaise: 2 tablespoons.
• Parmesan Cheese: ½ cup, grated.
• Mozzarella Cheese: ½ cup, shredded.
• Garlic: 2 cloves, minced.
• Spinach: 1 cup, fresh, chopped, and cooked (or ½ cup frozen spinach, thawed and drained).
• Artichoke Hearts: ½ cup, chopped (canned or jarred, drained).
• Salt and Pepper: To taste.

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2. How to Make Mini Spinach and Artichoke Tarts

Step 1: Prepare the Filling

1. In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
2. Stir in Parmesan, mozzarella, garlic, spinach, and artichoke hearts. Mix well.
3. Season with salt and pepper to taste.

Step 2: Fill the Tart Shells

1. Preheat your oven to 375°F (190°C).
2. Place the mini phyllo cups or tart shells on a baking sheet.
3. Spoon about 1 tablespoon of the spinach and artichoke mixture into each shell, filling it generously.

Step 3: Bake the Tarts

1. Bake for 12–15 minutes, or until the filling is hot and bubbly, and the shells are golden brown.
2. Remove from the oven and let cool slightly.

Step 4: Garnish and Serve

• Optionally, garnish with a sprinkle of fresh parsley or a dusting of Parmesan before serving.

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3. Tips for Perfect Mini Spinach and Artichoke Tarts

Drain the Spinach Thoroughly

• Squeeze out as much water as possible from the spinach to avoid a soggy filling.

Use High-Quality Cheese

• Freshly grated Parmesan and mozzarella melt better and enhance the flavor.

Don’t Overfill

• Avoid overloading the shells, as the filling may bubble over during baking.

Serve Warm

• These tarts are best enjoyed warm when the filling is creamy and the shells are crisp.

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4. Flavor Variations

Spicy Spinach and Artichoke Tarts

• Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.

Herbed Tarts

• Mix in fresh herbs like thyme or basil to add a fragrant twist to the filling.

Cheesy Upgrade

• Replace mozzarella with Gruyère or fontina for a richer, nuttier flavor.

Crab Spinach and Artichoke Tarts

• Stir in ½ cup of lump crab meat for a seafood-inspired variation.

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5. Serving Suggestions

Pair with Beverages

• Sparkling Wine: The bubbles cut through the rich, creamy filling.
• Chardonnay: A buttery white wine complements the cheesy flavors.
• Citrusy Cocktails: A lemony cocktail adds brightness to the dish.

As Part of a Spread

• Serve alongside fresh veggies, dips, and charcuterie for a well-rounded appetizer table.

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6. Storing and Reheating

Refrigerating

• Store leftover tarts in an airtight container in the refrigerator for up to 3 days.

Freezing

• Freeze unbaked tarts on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes.

Reheating

• Reheat baked tarts in a 350°F (175°C) oven for 5–7 minutes until warmed through.

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7. Making Ahead for Gatherings

Prepare Components Separately

• Make the filling up to 2 days in advance and store it in the refrigerator.

Assemble Before Baking

• Fill the tart shells just before baking for the freshest taste and texture.

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FAQs: Mini Spinach and Artichoke Tarts

1. Can I use puff pastry instead of phyllo cups?
Yes, cut puff pastry into small circles and press into mini muffin tins for DIY tart shells.

2. Can I make this gluten-free?
Use gluten-free tart shells or phyllo dough for a gluten-free option.

3. Can I use fresh artichokes?
Yes, but cook and trim them first. Canned or jarred artichokes save time and are just as flavorful.

4. How do I prevent soggy shells?
Bake the tart shells for a few minutes before filling to keep them crisp.

5. What can I use instead of mayonnaise?
Greek yogurt or sour cream works as a substitute for a lighter option.

6. Can I serve these cold?
They’re best served warm, but can be enjoyed at room temperature for up to 2 hours.

7. Can I add protein to the filling?
Yes, cooked bacon bits or diced chicken make great additions.

8. How do I make them extra crispy?
Brush the shells with a bit of olive oil before filling and baking.

9. Can I use frozen spinach?
Yes, thaw it completely and squeeze out excess moisture before mixing.

10. How do I garnish for presentation?
Add fresh parsley, a sprinkle of Parmesan, or a light drizzle of olive oil for a polished look.