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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.