• 1 box frozen spinach (10 ounces), thawed
• 4 ounces cream cheese
• 2 cans artichokes (14 ounces each), drained and chopped
• 1 1/2 cups biscuit mix
• 1 cup milk
• Nonstick cooking spray
• 1 cup grated Parmigiano Reggiano cheese

Pre-heat the oven to 350ºF.


Put the 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 the excess liquid. Place the spinach into a large mixing bowl along with the artichokes, Parmigiano Reggiano, biscuit mix and milk. Combine all the ingredients, then fold in the chopped chilled cream cheese.


Spray a mini muffin tin with nonstick cooking spray, then divide the spinach-artichoke mixture equally in the muffin cups. Bake for 12-15 minutes, until puffed and golden in color.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Mini Muffin Spinach and Artichoke Bites is the right choice that will satisfy all your claims.