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
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.
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