Spinach & Artichoke Dip

What goes around comes around when you serve this spectacular tart made with multicolored slices of carrots, eggplant and zucchini wound in a spiral over our tasty Spinach & Artichoke Dip.

Serves 4
Preparation Time: 20 minutes
Cooking Time: 35 minutes


  • 1 Cuisine Adventures Spinach & Artichoke Dip
  • 454g (1 lb) shortcrust pastry, homemade or store-bought
  • 3 carrots, peeled
  • 1 eggplant
  • 2 zucchini
  • 2 eggs
  • 1 pinch of cayenne pepper
  • Salt to taste

Preparation Instructions

  1. Preheat oven at 350°F (175°C).
  2. Defrost the dip in the microwave oven for 3 minutes.
  3. Line a pie plate with the shortcrust pastry. Prick the bottom with a fork and set aside in the fridge.
  4. Slice your vegetables lengthwise with a mandolin. Bring a pot of water to a boil and cook the carrots 2 to 3 minutes to soften them. Wring them out. Season your vegetable slices.
  5. Spread the Spinach & Artichoke Dip at the bottom of the tart.
  6. Roll up a vegetable slice in the center of the mold and continue by wrapping the other strips around it. You can alternate colors.
  7. Beat the eggs and pour the eggs over the vegetables.
  8. Bake in the oven for 35 minutes.
  9. Remove from the oven, let stand 10 minutes before serving.

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