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Llyren -> RE: Spinach Dip- a call to cooks! (4/1/2007 7:22:22 PM)
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Spinach balls! These are great nibblies, and they freeze very, very well. I'll give you my basic recipe below, but you might want to play with it a bit depending on the ingredients you have, since the recipe calls for stuffing mix. I'm pretty sure bread or cracker crumbs would work just as well, or even oatmeal. You might want to add some extra sage and thyme if you aren't using stuffing mix. Since you have fresh spinach, you'll just want to wilt it for a minute or so in the microwave. Three eggs should work, but you might want to add a bit of extra butter, or even a blob of the tomato puree might work. Just use your own judgement. You want it damp, but able to squeeze into a shape when you're done. I've made these without chilling, and it just makes them a bit more gooey and hard to handle. Once they're done, let them cool, pop them in a bag, and into the freezer. They keep for a month or two, and you can hot them in the oven for a snack, a meal, or whatever.
Spinach Balls
2 pkgs frozen chopped spinach - cook & drain well
2 cups stuffing mix
(about 1/2 of regular size bag)
4 eggs beaten
1 large chopped onion
1/4 cup melted margarine (1/2 stick)
1/2 cup parmesan cheese
1/2 tsp garlic salt (I use several cloves of garlic)
1/4 tsp thyme
1/2 tsp black pepper
Mix together & chill overnight
(or a few hours should be ok). Roll in balls.
Bake 20 minutes at 350 degrees
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