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
What better test than a game day appetizer?
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
You will never miss the chips or the mayonnaise in this lightened up version of Spinach Artichoke Dip with Chicken
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 😉
Saute onion, then add garlic, artichokes, and spinach
Once the spinach has cooked down, add the chicken, Chobani, and cheeses
Stir until the cheese melts
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
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
Bake at 400 for about 20 minutes
Cool slightly and remove from pan
This is like a Spinach Artichoke Dip mini quiche!
Artichoke Chicken Tartlettes
Ingredients
- 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
- 2-4 oz. shaved Parmesan cheese divided
Instructions
- Saute onion in butter and olive oil until soft.
- Add garlic to skillet.
- 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
Notes
These were moist, and creamy, dreamy delicious, and full of additional protein from the Chobani and chicken
They were very popular with the football fans!
Stop back by tomorrow for another #madewithchobani recipe, a Creamy Tomato Soup full of spinach and pasta~
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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 🙂
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.
https://www.youtube.com/watch?v=WjzyAHKYJ8M
It makes me laugh every time.
hahahahahahahaha! That is hilarious Lorraine! You have made my day, and I will forever think of tartlettes like this now!! Actually onion tartlettes do sound good!!
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!
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What a great idea to use it for box mixes Ellen, thanks for sharing that, I often put sour cream into cake mix, from now on it will be Chobani!
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!
These look so delicious. I think these would be perfect for our family Christmas Eve gathering…thanks so much for sharing and the recipe!!
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!
wow, never heard of being allergic to chicken! These would be great without, it’s basically spinach artichoke dip, thanks Jane!
Jenna, these little tarts are calling my name! I love artichoke dip and adding chicken and pie crust…oh my! Fabulous!
Thanks Kitty! I like to serve individual bites and pick up food for parties and gatherings, so much easier for guests than awkwardly bending over the dip bowl 🙂
I am definitely pinning this! My family loves artichoke dip so they are sure to love these.
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