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