Mini Muffin Spinach & Artichoke Bites

by Rachael Ray Show Staff 3:00 AM, September 24, 2012

Aired September 24, 2012

Serves 24 each
1 10-ounce box frozen spinach, thawed
4 ounces cream cheese
2 14-ounce cans artichokes, drained and chopped
1 1/2 cups biscuit mix
1 cup milk
Nonstick spray
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.

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