Party Panache, Artichoke Chicken Tartlettes

To lighten up holiday dishes, I have been experimenting with using Chobani Greek yogurt instead of sour cream as a part of the #MadewithChobani project

chicken, artichoke spinach tartlettes 3 thepaintedapron.com

What better test than a game day appetizer?

chicken artichoke tartlettes 2 thepaintedapron.com

We enjoyed these Artichoke Chicken Tartlettes over the weekend while watching the SEC championship Alabama/Missouri game, and they would be party perfect for your holiday entertaining

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You will never miss the chips or the mayonnaise in this lightened up version of Spinach Artichoke Dip with Chicken

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Yes, it is tucked into a sinful little pie shell crust, but trust me, little is the key word here, I got 24 tart shells out of one pie crust dough round …okay well, 23   😉

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Saute onion, then add garlic, artichokes, and spinach

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Once the spinach has cooked down, add the chicken, Chobani, and cheeses

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Stir until the cheese melts

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At this point you can refrigerate this mixture for up to 24 hours.  Use a round biscuit cutter or glass to cut pie dough, re-rolling scraps as you go

pie dough circles

Put a heaping spoonful of filling into the pie crust rounds in a silicone mini muffin pan.  Silicone baking pans make removing the tartlettes a breeze.  If you use a regular baking pan, be sure to spray the wells thoroughly with cooking oil spray

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Bake at 400 for about 20 minutes

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Cool slightly and remove from pan

gameday tartlettes thepaintedapron.com

This is like a Spinach Artichoke Dip mini quiche!

artichoke chicken tartlettes thepaintedapron.com

Artichoke Chicken Tartlettes

  • Servings: 48 tartlettes
  • Difficulty: easy
  • Print

1 boneless chicken breast, cooked and shredded*

1/2 bag fresh spinach

1 can, 10 oz. artichoke hearts, drained and chopped

1/2 onion, chopped

2 cloves garlic, minced

1 T butter

1 T olive oil

salt and pepper to taste

4 oz Fontina cheese, grated

3/4 cup Chobani plain Greek yogurt

2-4oz. shaved Parmesan cheese, divided

Saute onion in butter and olive oil until soft.   Add garlic to skillet.  Once onion softens, add artichokes and cook 3 minutes.  Stir in spinach and stir until it wilts.  Add shredded chicken.  Season with salt and pepper. Add Fontina cheese, 2 oz of the Parmesan, and yogurt.    Stir to blend and melt cheeses.

Cut circles from pie dough rounds slightly larger in diameter than your mini muffin pan wells.  Re-roll scraps as necessary, you should get 22-24 mini rounds per pie dough round.

Place dough rounds in silicone or greased mini muffin pan wells.  Fill with a generous spoonful of chicken mixture.  Top with Parmesan cheese.  Bake at 400 degrees for 20 minutes or until golden.  Cool slightly before removing from pan.  Serve warm.  Makes 48

*put chicken in slow cooker with chicken broth to cover and cook on high for 3 hours.  It will shred perfectly, and the broth adds flavor.  You can even start with frozen chicken with this method

chicken, artichoke spinach tartlettes 3 thepaintedapron.com

These were moist, and creamy, dreamy delicious, and full of additional protein from the Chobani and chicken

chicken, spinach, artichoke tarts thepaintedapron.com

They were very popular with the football fans!

for another printable version of Artichoke Chicken Tartlettes click here

Stop back by tomorrow for another #madewithchobani recipe, a Creamy Tomato Soup full of spinach and pasta~

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I will be sharing this with the fabulous parties and blogs on my sidebar and:

Memories by the Mile

Melanie Makes

Holiday Recipe Link up

Comments
13 Responses to “Party Panache, Artichoke Chicken Tartlettes”
  1. Mary says:

    What tasty little bites Jenna, perfect for the way we like to graze for the holidays or watching a game on TV! I love the idea of subbing the Greek yogurt for sour cream to save a few calories and boosting the protein 🙂

    Like

  2. Lorraine says:

    These look wonderfully delicious! I could eat a whole tray. Which reminds me, when I saw the title of this post all I could think of was John Lovitz in a Friends episode. I found a clip on YouTube.

    It makes me laugh every time.

    Like

  3. This looks so good –definitely saving it. I have been using Chobani plain yoghurt for a long time in place of sour creme because I like it, and because I am lactose intolerant. (Goat milk has no lactose, so I am told) I have never noticed any significant difference in any recipe result. I also add it to any box mixes like cakes or muffins. I think it is just great stuff!
    .

    Like

  4. Lynn says:

    I’d love to be your guinea pig for game day treats:@) These sound great and since they’re a little lighter I can have an extra one!

    Like

  5. These look so delicious. I think these would be perfect for our family Christmas Eve gathering…thanks so much for sharing and the recipe!!

    Like

  6. Hi Jenna, we watched the Tide roll right over Missouri as well! Too bad we didn’t have these delicious appetizers to enjoy during the game! They sound delicious! I would have to omit the chicken because my husband is allergic to chicken! Yes, I know, it’s a weird allergy!

    Like

  7. Kitty says:

    Jenna, these little tarts are calling my name! I love artichoke dip and adding chicken and pie crust…oh my! Fabulous!

    Like

  8. I am definitely pinning this! My family loves artichoke dip so they are sure to love these.

    Like

  9. Miz Helen says:

    Hi Jenna,
    What a great recipe a perfect little appetizer for the holiday parties. Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

    Like

I would love to hear from you!!

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