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  • 1 pkg. Buttermilk biscuits
  • 1 T. butter
  • ¼ c. yellow onion, diced
  • ¾ c. spinach, frozen, thawed, drained
  • 2 c. Robert Rothschild Artichoke Dip
  • ½ c. Mozzarella cheese, shredded

 Remove biscuits from containers and separate. Then cut each individual biscuit in half to form 2 biscuit circles. Press biscuit circles into cup recesses of a miniature muffin pan. Melt butter in a medium saute pan. Add onions and saute until slightly translucent. Add spinach and saute for about 1-2 minutes then remove from heat to cool. Place the Artichoke Dip in a medium bowl, add the spinach mixture and cheese and mix well. Spoon mixture into each biscuit cup. Bake in a 375 degree oven for about 12-14 minutes. Serve on a platter. Yields 20 appetizers.

Notes: The subtle flavor of artichoke against aged Romano cheese, baby spinach and garlic is outstanding. Slather on crusty, artisan bread for a decadent bruschetta. Toss with pasta and crumbled feta, or spread on dough for a non-traditional pizza sauce.

Contributor: Robert Rothschild Farm

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