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
Preparation
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.
