Spinach Dip Cups

Name: Spinach Dip Cups
Ingredients: 10 ounces frozen chopped spinach cooked, cooled and squeezed dry; 16 ounces sour cream; 1 cup Best Foods(R) Real Mayonnaise or Hellmann's(R); 1 package Knorr(R) Vegetable recipe mix; 8 ounces water chestnuts drained and chopped, optional; 3 green onions chopped, optional; 7 1/2 ounces refrigerated buttermilk biscuits; 1/2 cup shredded mozzarella cheese

8 ingredients

4 steps

Ingredients

10 ounces frozen chopped spinach cooked, cooled and squeezed dry
16 ounces sour cream
1 cup Best Foods(R) Real Mayonnaise or Hellmann's(R)
1 package Knorr(R) Vegetable recipe mix
8 ounces water chestnuts drained and chopped, optional
3 green onions chopped, optional
7 1/2 ounces refrigerated buttermilk biscuits
1/2 cup shredded mozzarella cheese

Directions

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.