Aired September 24, 2012
4 ounces cream cheese
2 14-ounce cans artichokes, drained and chopped
1 1/2 cups biscuit mix
1 cup milk
1 cup Parmigiano-Reggiano cheese, grated
Preheat oven 350F.
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 in the muffin cups. Bake for 12-15 minutes till puffed and golden in color.