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Mini Muffin Spinach and Artichoke Bites Rachael Ray Shopping Ideas For You

Ingredients

  • 1 cup grated Parmigiano Reggiano cheese
  • Nonstick cooking spray
  • 1 cup milk
  • 1 ½ cups biscuit mix
  • 2 cans artichokes (14 ounces each), drained and chopped
  • 4 ounces cream cheese
  • 1 box frozen spinach (10 ounces), thawed

Preparation Pre-heat the oven to 350°F. 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, Parmigia...

View full recipe at SpringPad

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