1 pkg refrigerated pie crust (2 crusts, I prefer Pillsbury)
1 15-oz can artichoke hearts, drained and chopped (not marinated)
1 9-0z pkg frozen chopped spinach, thawed, and squeezed dry
3/4 cup shredded Parmesan cheese
2/3 cup light mayonnaise
2/3 cup light sour cream
1/4 teaspoon garlic powder

1. Soften the pie crusts according to the package directions. Heat your oven to 400 deg, and line 2 baking sheets with parchment paper.

2. In a medium bowl, combine all of the ingredients (except the pie crust...I know, I know, but I have to say it just in case). Mix well to combine everything evenly.

3. Place 1 pie crust on each baking sheet. Divide the spinach-artichoke mixture evenly between the two pie crusts, and spread it evenly, leaving a 1-inch border around the edge.

4. Starting anywhere, fold the edge of the pie crust up and over the filling, crimping as you go around the whole crust.

5. Bake for 25-30 minutes, or until the edges and bottom of the tart are golden brown. Remove to a wire rack to cool. Serve warm or room temperature.

Each tart makes 8 appetizer servings.