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  • 1 10 oz. Box of Frozen Spinach, thawed
  • 4 oz. Cream Cheese
  • 2 14 oz. Can Artichokes, drained and chopped
  • 1 1/2 Cups Biscuit Mix
  • 1 Cup Milk
  • 1 Cup Parmigiano Reggiano Cheese, grated
  • Non Stick Spray



Step 1

Put Cream Cheese in 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 and Biscuit Mix and Milk. Combine all the ingredients then fold in the chopped chilled cream cheese.

Spray the mini muffin pan 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. Yields 24


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