Spinach Dip Transformation

SpicedBlog developed an amazingly tasty tart by using his trusty spinach dip recipe.

Spinach Artichoke Tart
developed by SpicedBlog

Tools Needed:
13" tart pan (Fat Daddio's PFT-1375)
2 batches of pie dough (homemade or unbaked store-bought 9" pie crusts)
2 (10-oz) boxes frozen spinach
4 Tbsp (2 oz.) unsalted butter 
¾ cup white onion, finely diced
4 cloves garlic, minced
½ Tbsp lemon juice
½ cup Parmesan cheese, grated
1 cup sour cream
8 oz. cream cheese, softened
1 (14-oz) can artichoke hearts, drained and diced
1 tsp salt
½ tsp paprika
2 Tbsp sundried tomatoes, chopped

1 cup Monterey Jack or pepper jack cheese, shredded
  1. Preheat oven to 400°F.  
  2. Press the pie dough into the 12” tart pan.  Using a fork, prick the dough in regular 2" intervals.  (This will prevent dough from puffing up too much while baking.)
  3. Bake for 15 minutes, or until light golden brown.
  4. Remove the tart pan from the oven and set aside.
  5. Meanwhile, cook the spinach according to the instructions on the package.  Once cooked, press the spinach into a colander to drain out as much water as possible.  Set spinach aside.
  6. Using a large frying pan, melt the butter over low heat.  Add the onion and garlic, and cook over medium heat for 4-5 minutes, stirring often.
  7. Add lemon juice, Parmesan cheese, sour cream, cream cheese, diced artichokes, salt, paprika, sundried tomatoes and drained spinach.  Continue cooking over medium-low heat until mixture begins to simmer (~5 minutes).
  8. Spread mixture evenly into the tart pan.  Sprinkle top with Monterey Jack or pepper jack cheese.  Place tart in 375°F oven for 15-20 minutes, or until cheese is fully melted.  
  9. Let tart cool slightly and then remove it from the pan.  Slice into squares before serving.