10.14.2012

Spinach and Artichoke Bites

There were more but we ate them....

Now that Stacy and I no longer live together we don't cook as often as we should. Kind of sad, yet today we did a skype cooking date and it was a lot of fun! We decided to honor National Curry week by making thai curry and decided to make something new as well. This recipe is from Rachel Ray but her ingredient proportions are always off cause she never measures. I like the concepts but they tend to be a bit bland and the directions not clear.

These are easy to make and would be great at a party or freeze some for later. They didn't really make it to the freezer in our house but they might make it in yours! you will need a mini-muffin tin to make them bite sized.


Ingredients:
1 10 oz pgk of frozen spinach thawed 
4 oz cream cheese (half the box) frozen and diced up.
1 13-15 oz can of artichoke hearts drained and chopped
1 1/2 cups biscuit mix (like Bisquick)
1 cup milk
3/4 cup parmigiano-reggiano cheese
1 tbls chili powder 

Directions

1. Preheat oven to 375 degrees
2. Put cream cheese in fridge and leave there until just ready to dice up (at least 20-40 min)
3. Place the thawed spinach in a towel and wring out all the moisture.
4. Place the spinach, biscuit mix, artichokes, parmigiano, and milk in a bowl and combine.
5. fold in the cream cheese pieces.
6. spray the mini muffin in with non stick spray then divide the mix equally in the muffin cups.
7. Bake for 13-17 min till golden brown.

No comments:

Post a Comment

Translate this recipe!

Follow us by Email!