- 1 package Buttermilk biscuits
- 1 Tbsp. Butter
- 1/4 cup Yellow onion, diced
- 3/4 cup Spinach, frozen, thawed, drained
- 2 cups Robert Rothschild Farm Artichoke Dip
- 1/2 cup 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 sauté pan. Add onions and sauté until slightly translucent. Add spinach and sauté 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 together well. Spoon mixture into each biscuit cup.
Bake in a 375 degrees F oven for about 12-14 minutes.
Serve on a platter. Yields 20 appetizers.