A coworker gave me this recipe thirty years ago. I made a few changes to suit my family’s tastes. These hot cheese and spinach puffs are tasty and always well-received! They are super convenient since you can make them in advance and bake them later. —Kristine Chayes, Smithtown, New York
Cheesy Ranch Spinach Puffs
Cheesy Ranch Spinach Puffs
Prep Time
20 min
Cook Time
10 min
Yield
about 3-1/2 dozen
Ingredients
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 2 large egg, room temperature, lightly beaten
- 1/2 cup ranch salad dressing
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 cup shredded cheddar cheese
Directions
- In a large skillet, heat oil over medium heat; add onion. Cook and stir until onion is tender.
- In a large bowl, combine eggs, salad dressing, butter and garlic powder until blended. Stir in spinach, corn muffin mix, cheese and onion until combined.
- Fill greased miniature muffin cups two-thirds full. Bake at 350° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with additional ranch dressing if desired.
Nutrition Facts
1 piece: 63 calories, 4g fat (2g saturated fat), 16mg cholesterol, 109mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein.
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