Cheese and Spinach Puffs
Friends and family request that I make these golden brown puffs every year on Christmas Eve. The tasty little treats are so good, you can't help but pop them in your mouth.
- Preparing Time: 1 hour and 30 minutes
- Total Time: 2 hours
- Served Person: 0
kid friendly
winter
superbowl
summer
spring
picnics
new year
fourth of july
fall
easter
christmas
bake
vegetables
side dish
hors doeuvres
appetizers
easter superbowl
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 cup chopped onion
- 2 tablespoons butter melted
- 1/4 teaspoon garlic powder
- 1 10 oz package frozen chopped spinach
- 1/2 cup shredded cheddar cheese (2 oz.)
- 1/2 cup bleu cheese salad dressing
- 1 8.5 oz package corn muffin mix
- dijon mustard
- Carbohydrate 21.7222450063238 g
- Cholesterol 502.546250026162 mg
- Fat 55.5363325099374 g
- Fiber 9.81580030460884 g
- Protein 39.2527375008473 g
- Saturated Fat 31.3866900062791 g
- Serving Size 1 1 recipe (552g)
- Sodium 966.422000072795 mg
- Sugar 11.9064447017149 g
- Trans Fat 5.51029750070985 g
- Calories 715 calories
Add onion to frozen spinach in saucepan; 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 mixture and muffin mix. Cover; refrigerate 1 hour or until mixture is easy to handle. Butter baking sheets. With tablespoon, shape spinach mixture into 1" balls;arrange on prepared baking sheets. Cover; refrigerate or freeze until serving time. To serve: preheat oven to 350 degrees. Uncover puffs. Bake refrigerated puffs for 12 to 15 minutes (frozen for 18 to 20 minutes) or until brown. Serve warm with mustard for dipping.
