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Spinach Dip Tarts

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  • Prep 10 min
  • Total 10 min
  • Servings 24
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Five ingredients and 10 minutes are all you need to make these delicious tarts—they're perfect for a party. Not a fan of spinach dip? Make it your way with the variation below.
Updated Jul 28, 2011
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Ingredients

  • 1 1/2 cups refrigerated spinach dip
  • 1/4 cup diced celery
  • 24 frozen mini fillo shells (from two 1.9-oz packages), thawed
  • 5 radishes, sliced, slices cut in half
  • 1/4 cup matchstick carrots, cut into quarters

Steps

  • 1
    In small bowl, mix spinach dip and celery. Divide dip evenly among fillo shells, using about 4 1/2 teaspoons in each. Garnish tarts with radishes and carrots.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shop for the mini fillo shells in the frozen pastry section of the grocery store.
  • tip 2
    Recipe Variation Southwestern Dip Tarts: Use refrigerated southwestern dip instead of spinach dip. Any type of purchased dip can be used—substitute your favorite flavor.

Nutrition

30 Calories, 2g Total Fat, 0g Protein, 3g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
30
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
20mg
1%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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