Mini Muffin Spinach Artichoke Bites

By Valarie

Ingredients

• 1 box frozen spinach (10-ounces), thawed
• 4 ounces cream cheese
• 2 cans artichokes, drained and chopped
• 1 1/2 cups biscuit mix
• 1 cup milk
• Nonstick spray
• 1 cup Parmigiano-Reggiano cheese, grated

Details

Servings 24
Adapted from rachaelray.com

Preparation

Step 1

1 1/2 cups biscuit mix

Pre-heat oven 350ºF.

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 in the muffin cups. Bake for 12-15 minutes till puffed and golden in color.

Mixing Bowls