INGREDIENTS
2 tbsp
olive oil
5 cups
fresh spinach leaves
2 cloves
garlic (, finely chopped)
1 can
((14-oz) artichoke hearts, coarsely chopped)
1
package ((8-oz) cream cheese, softened)
fresh ground pepper
1
to 2 teaspoons hot sauce
1 cup
shredded parmesan cheese
1 1/2 cups
shredded parmesan cheese
cooking spray
muffin tin