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3-Ingredient Spinach Artichoke Tarts Recipe


One of the better convenience foods readily available on supermarket shelves and also in warehouse stores is spinach artichoke dip. There is also a frozen version in the frozen appetizer section of larger grocery stores. This dip (we like the version with jalapenos best) is good served as is with crackers, and is even better when heated.

Michigan resident Jennifer Cristy, a flight attendant who is constantly traveling, would rather spend her valuable time at home with her children instead of in the kitchen. She especially likes her spinach artichoke dip heated, and came up with these 3-ingredient Spinach Artichoke Tarts when she needed to take an appetizer to a party and was too busy during the day to cook.
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Almost everyone has time to make these yummy appetizers; they have only 3 ingredients and take less than 20 minutes from start to finish. Since they are so quick, they are perfect to serve at holiday parties – less pressure on the cook and suitable to make at the last minute. And when guests request the recipe (they will; trust me), they won’t believe how little effort it will take to make them at home.

45 miniature tarts

3 packages (1.90 ounce - 15 shells) mini fillo shells
1 24 ounce container spinach artichoke dip
1/2 cup freshly grated Parmesan cheese
  1. Preheat oven to 350°.
  2. Arrange the fillo shells on a large baking sheet.
  3. Fill each with 1 tablespoon spinach artichoke dip.
  4. Sprinkle with the Parmesan cheese.
  5. Bake for 12-15 minutes or until hot and bubbly.

Amount Per Serving
Calories 64 Calories from Fat 48
Percent Total Calories From:
Fat 75% Protein 9% Carb. 16%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 125 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%

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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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