This recipe was provided by a guest, host or consultant. Since it has not been tested by our kitchen, Tastefully Simple cannot guarantee its results or any dietary claims.
Unroll crescents onto cutting board. Using a 2 inch round cutter, make 24 rounds and place one in each of a greased mini muffin cup. In a bowl, beat cream cheese until smooth. Add Artichoke & Spinach Warm Dip Mix and eggs; whip until fluffy. Pour mixture onto crescent rounds. Bake at 350° for 6-8 minutes. Makes 24 tarts.