Ranch Potato Tarts

Name: Ranch Potato Tarts
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 30
Ingredients: 1/2 cup Marzetti® Ranch Veggie Dip; Two 2.1 ounce packages frozen phyllo cups (15 per package), thawed; 6 cooked small red skin potatoes, small dice; 2 tablespoons fresh chopped parsley; 2 tablespoons minced red bell pepper; 2 scallions, chopped

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These flavorful ranch potato tarts make a great appetizer or side dish.

READY In

23 Minutes

PREP TIME

20 Minutes

COOK TIME

3 Minutes

SERVES

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Ingredients

1/2 cup Marzetti® Ranch Veggie Dip

Two 2.1 ounce packages frozen phyllo cups (15 per package), thawed

6 cooked small red skin potatoes, small dice

2 tablespoons fresh chopped parsley

2 tablespoons minced red bell pepper

2 scallions, chopped

Directions

Preheat the oven to 350°F. Arrange phyllo cups on a baking tray. Bake empty shells for 5 to 7 minutes. Remove from oven and cool.

Combine all ingredients in a small mixing bowl and fill baked tart shells. Serve.