Quick Mini Spinach Dip Tartlets

A recipe for Mini Spinach Dip Tartlets that will impress at your next party. Make tart dough from scratch or make things easier with pre-baked tart shells!

Wanting to make something easy yet fancy?

This recipe is the best. How great is it to take already amazing spinach dip to the next level by putting it in mini tart shells? And who doesn’t like delicious things made fun-size?

I highly recommend having a few boxes of pre-baked mini tart shells on hand for those last-minute party recipes. There are a million things you can fill them with, from savory to sweet. They cut down things to worry about. I actually randomly had a batch of tart dough in the freezer that I needed to use up, but I use the store-bought ones all the time.

Even if you’re just having a quick, informal gathering, they will make your appetizer (or dessert!) look like you hired a catering company. Book club? Check. Girls’ night? Check. I made them for a recent blogging work day I hosted, and they were a total hit! These girls are total foodies and they still went crazy for them. Because they are bite-sized, they are easy to eat without getting your hands dirty. They were perfect for us to nibble on as we perfected our flat lays.

Why I use Philadelphia cream cheese

This spinach dip recipe is amazing—honestly one of the best versions of it I’ve ever had. I also love that you don’t have to bake it, which saves time. It’s great warm right off the stove or slightly chilled if you want to make it the night before and keep it in the fridge. It’s made with my favorite Philadelphia Cream Cheese, which makes it super rich and creamy. Philadelphia Cream Cheese is made with real ingredients, including fresh milk and cream, and contains no preservatives. You might want to make a double batch—just sayin’.

One more thing. I’ve said it before, but I’ll say it again: Invest in some piping bags and piping tips. By invest, I mean spend $10. You’ll thank me when your recipes look P-R-O.

Thanks so much for reading A Side of Sweet! For more Sweet in your life, you can find me on Instagram, Pinterest, Facebook, YouTube, Bloglovin‘, Snapchat (@asideofsweet), or Twitter. You can also subscribe to receive a weekly email with new posts and random musings from me.

Mini Spinach Dip Tartlets Recipe

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A recipe for Mini Spinach Dip Tartlets that will impress at your next party. Make tart dough from scratch or make things easier with pre-baked tart shells!

• Author: Kelly Egan - A Side of Sweet
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Yield: 8, 3 tartlets = 1 serving 1x
• Category: Appetizer
• Method: oven + stove
• Cuisine: American

Ingredients

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• 1 tablespoon olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2/3 cup milk
• 8 ounces cream cheese (1 package)
• 1/2 pound frozen spinach, thawed
• 1/4 teaspoon salt
• 2 dashes Worcestershire sauce
• 3 dashes hot sauce
• 1/4 cup shredded Parmesan cheese
• 24 pre-baked mini tart shells (like these) or make your own
• Mini crackers (optional)

Special Equipment:

• Mini muffin tin (optional if making your own tartlet shells)
• Extra large round piping tip
• Piping bags

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Instructions

Make the mini tartlet shells: (optional)

1. If making your own tartlet shells, roll out dough on a floured surface to 1/4 inch thick. Use a circular cookie cutter to cut circles in the dough. Spray a mini muffin tin with nonstick cooking spray. Layer the dough rounds into each muffin tin, trimming as necessary. Make decorative marks on edges with a fork, if desired. Refrigerate for at least 30 minutes. Bake shells at 375 Fahrenheit for about 15 minutes, until golden brown.

For the Spinach Dip Tarts:

1. Heat the oil in a large skillet over medium heat. Sauté the onion and garlic for 5 minutes until soft. Add the spinach and stir until heated throughout.
2. Heat the milk and cream cheese in a medium saucepan over medium heat until the cream cheese is completely melted. Add the spinach mixture, salt, Worcestershire sauce, hot sauce, and Parmesan cheese.
3. Pipe mixture into prepared tartlet shells. I made my own using this recipe, but to make this recipe quicker and easier you can use store-bought pre-baked tartlet shells. Top with a mini cracker.

Notes

Tartlet shells can be made ahead and kept in an airtight container up to 2 days prior to filling.

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This post is a partnership with Philadelphia Cream Cheese. All opinions are my own. For more creamy, delicious recipe ideas, click here.