Ranch Spinach Rounds

I adapted NurseDi's Spinach and Cheese Puffs to my tastes. My guests absolutely loved them and wanted the recipe!

• Ready In: 3 hrs 15 mins
• Serves: 6
• Yields: 30 rounds

Ingredients

• 1⁄2 cup  chopped yellow onion
• 1 (10 ounce) package frozen chopped spinach
• 2  eggs, beaten
• 2⁄3 cup  shredded parmesan cheese
• 2⁄3 cup  shredded sharp cheddar cheese
• 1⁄2 cup  ranch salad dressing (I used fat free)
• 1⁄4 cup butter, melted
• 1  teaspoon garlic paste
• 1  teaspoon black pepper
• 2⁄3 teaspoon red chili powder (indian chile powder)
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 1 (8 1/2ounce) package  corn muffin mix (I used Jiffy)

Directions

1. Put chopped onion, frozen spinach, and 1/4 cup water in a saucepan and bring to a boil.
2. Put lid on, reduce heat, and simmer approximately 6-8 minutes.
3. Drain thoroughly; no water should remian.
4. In a bowl, combine eggs, parm cheese, cheddar cheese, ranch dressing, butter, garlic paste, chile powder, worcestershire sauce, and salt.
5. Add spinach mixture.
6. Mix thoroughly.
7. Add corn muffin mix, and mix well.
8. Cover with plastic wrap, and refrigerate at least 2 hours.
9. Preheat oven to 350 degrees.
10. Take out of the refrigerator, and roll into 1 inch balls and place on a baking sheet lined with parchment paper.
11. Bake in preheated oven for 15 minutes.
12. Take out of the oven and serve!