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.