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We love this spinach & artichoke dip in the form of mini bites! The party-ready recipe is super quick and easy to make in a mini muffin tin.
For more simple party snacks, check out Sunny Anderson's 2-Ingredient Puff Pastry Parmesan Breadsticks and No-Cook Biscotti-Salami Crostini.
Ingredients
- One 10-ounce box frozen spinach, thawed
- 4 ounces cream cheese
- Two 14-ounce cans artichokes, drained and chopped
- 1 ½ cups biscuit mix
- 1 cup milk
- Nonstick cooking oil spray
- 1 cup Parmigiano-Reggiano cheese, grated
Yield
Serves: Makes 24
Preparation
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.