Cheese & Spinach Puffs

Yield: 3 to 4 dozen puffs


  •   1 (10-ounce) package frozen chopped spinach

  • 1 tablespoons butter, melted and 1 tablespoon olive oil

  • 1/2 cup onion, minced

  • 1 fresh garlic clove, crushed

  • 2 eggs

  • 1 (8 1/2 ounce) package corn muffin mix

  • 1/2 cup (2 ounces) shredded Cheddar cheese, chopped

  • 1/3 cup Blue Cheese Salad Dressing

  • Dijon mustard


Add onion to frozen spinach; cook as directed on package. Drain well,
pressing out liquid.

In medium bowl, beat eggs. Add cheese, salad dressing, butter and garlic
powder; mix well. Stir in spinach-onion mixture and muffin mix. Cover;
refrigerate 1 hour or until mixture is easy to handle.

Butter cookie sheets. With tablespoon, shape spinach mixture into 1-inch
balls; arrange on buttered cookie- sheets. Cover; refrigerate or freeze
until serving time.

To serve, heat oven to 350 F. Uncover; bake refrigerated puffs for 12 to 15
minutes (frozen puffs for 18 to 20 minutes) or until brown. Serve warm with

From Josh and Dan Gough