Hot Spinach Dip Cups
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Cooking Time
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Prep time
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Serves
people
- 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
- 1 container (16 oz.) sour cream
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 package Knorr® Vegetable recipe mix
- 1 can (8 oz.) water chestnuts, drained and chopped (optional)
- 3 green onions, chopped (optional)
- 2 cans (7.5 oz.) refrigerated buttermilk biscuits
- 1/2 cup shredded vegan mozzarella-style shreds
Vegetable
Discover Knorr® Recipe Classics: Vegetable. Enjoy a garden-medley blend of carrots, onions, tomatoes, celery root, leeks, cabbage, green peas & potatoes. View detailsOpens in new window
- 1 Preheat oven to 375°. Combine all ingredients except biscuits and cheese in medium bowl.
- 2 Evenly press biscuits into bottoms and up sides of 20 cups in 2 (12 cup) muffin pans. Evenly spoon spinach dip into biscuits. Cover and refrigerate any leftover dip for future use.
- 3 Bake 15 minutes. Evenly sprinkle spinach dip with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden.
- 4 Let stand 5 minutes before serving. Gently remove cups from muffin pans and serve.