Ingredients
The following ingredients have 24 Servings
- One 10-ounce box frozen spinach
- thawed
- 4 ounces cream cheese
- Two 14-ounce cans artichokes
- drained and chopped
- 1 ½ cups biscuit mix
- 1 cup milk
- Nonstick cooking oil spray
- 1 cup Parmigiano-Reggiano cheese
- grated
Instruction
- Preheat oven 350°F
- Put cream cheese into the freezer for about 5 minutes to chill before chopping into a small dice
- Wring out the thawed spinach in a dishtowel to remove excess liquid
- Place spinach into a large mixing bowl along with the artichokes, Parmigiano, biscuit mix and milk
- Combine all the ingredients, then fold in the chopped chilled cream cheese
- Spray the mini muffin tin with nonstick spray, then divide the spinach-artichoke mixture equally among the muffin cups
- Bake 12 to 15 minutes until puffed and golden in color