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