Ingredients
- 1 11-ounce package piecrust mix (for 2 crusts)
- 2 tablespoons snipped fresh herb or 2 teaspoons dried herb (such as tarragon, thyme, basil, oregano, or marjoram)
- 10 ounces torn fresh spinach
- 1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
- 1/4 cup light dairy sour cream
- 2 to 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped water chestnuts
- 1 beaten egg
- 1 tablespoon water
- Fresh French wild asparagus or fresh dill (optional)
Description
Shape This Appetizer Tart Freehand On A Baking Sheet For A Casual, Country-style Look; For A Chic, Uptown Spin, Use A Tart Pan.
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