Spinach Dip Tarts

Spinach Dip Tarts

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.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

24

appetizers

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
  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.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Shop for the mini fillo shells in the frozen pastry section of the grocery store.
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 Information:

1 Serving (1 Appetizer)
  • Calories 30
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 45mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 0g;
Percent Daily Value*:
    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 Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.