Cheesy Spinach Biscuit Cups

Frozen Stouffers Spinach Souffle, microwaved per instructions
1 roll of Crescent Rounds
Spicy Pimento Cheese from HEB Deli (couple of heaping spoonfulls)
Cream Cheese (heaping spoonfull)
Grated Cheese (your choice of flavors)

Bake bisuits until lightly brown in cupcake pan.
Remove from oven and use a spoon to press down the middle, making a cup shape.
Leave in cupcake pan at this point.
Return to oven to finish browning.
Turn off oven, remove pan and let cool.
Mix souffle, pimento cheese and cream cheese.
Add more cheeses to taste if needed.
Spoon into biscuit cups.
Top with grated cheese.
Return to oven until cheese melts.

Hot Cheesy Artichoke and Spinach Dip

 

1 cup fresh mushrooms, minced
1 TB minced garlic
2 TB margarine

12 oz jar marinated artichoke hearts, drained and chopped
10 oz frozen spinach, thawed
1 1/2 cups mayo
1 12 oz package of Kraft Expertly Paired Mozzarella and Parmesan shredded cheese
12 oz whipped cream cheese
1 jar black olives, chopped
1 red bell pepper, chopped
1 cup Kraft mozzarella shredded cheese

Sautee mushrooms and garlic in margarine until fragrant and thickened.
Stir together remaining ingredients, except last cup of cheese.
Pour into 2 qt glass baking dish.
Top with last cup of cheese.
Bake at 350 until melted and bubbly- 20-30 mins.

Serve warm with crusty bread or crackers.
Or just eat it by the spoonful! 😛