Cocktail Spinach Balls Yvonne B. Moore

This recipe makes 50 servings

10 oz. pkg. frozen chopped spinach
2 C. herb-seasoned dressing crushed to crumbs
1 C. grated parmesan cheese 
6 eggs, slightly beaten
3/4 C. softened butter 

Cook spinach according to package directions and drain well. Combine all ingredients with the spinach and mix well. Roll into walnut-sized balls.
Place on ungreased cookie sheets and bake 10 minutes in a moderate oven (350° F). Serve on toothpicks 
May be made ahead and frozen for up to 3 months. Bring to room temperature and then bake.

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Recipe 8