Mini Muffin Spinach and Artichoke Bites
Mini Muffin Spinach and Artichoke Bites
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  • 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

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