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Mini Muffin Spinach and Artichoke Bites

Mini Muffin Spinach and Artichoke Bites


  • 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