Spinach Balls

Wednesday, September 19, 2007

This is a great go-to recipe for a great appetizer. I follow the recipe exactly and it’s great every time.
Spinach Balls – 2 WW pts/2 balls – (Original recipe from Kraft)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix Monterey Style with Mushroom & Onion
1-2/3 cups hot water
1/4 cup (1/2 stick) butter or margarine
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry
1 cup KRAFT 100% Grated Parmesan Cheese
1 cup chopped fresh mushrooms
1 small onion, finely chopped
4 eggs

Preheat oven to 400°F. Mix stuffing mix, hot water and butter in large bowl until well blended.

Add remaining ingredients; mix lightly. Shape into 60 balls, each about 1 inch in diameter. Place in single layer in two 15x10x1-inch baking pans sprayed with cooking spray.

Bake 15 to 20 min. or until lightly browned.

Tips: Make Ahead Prepare and bake spinach balls as directed; cool completely. Place in freezer-weight resealable plastic bags; freeze up to 3 months. When ready to serve, thaw in refrigerator. Place on baking sheets and bake at 400°F for 10 to 15 min. or until heated through.

Nutritional Information (From Kraft.com): 2 balls: 70 calories, 4 g fat, 35 mg cholesterol, 190 mg sodium, 5 g carbs, 1 g dietary fiber, 1 g sugar, 4 g protein
WW POINTS: 2

Appetizers / Snacks

1 comment »

11 Responses to “Roasted Beet Hummus”

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1

Fun and Fearless in Beantown — October 13, 2010 at 12:29 pm

That color is unreal! I’ve made beet green hummus but I’ll have to try using the actual beets sometime!
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2

KV — October 13, 2010 at 12:33 pm

wow that is pink!! I’ve been trying to think of a recipe for natural pink too instead of just food coloring but I can’t figure anything out
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3

Courtney — October 13, 2010 at 3:14 pm

What a great idea – it’s such a beautiful color!
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4

Sara — October 13, 2010 at 4:05 pm

Pink is my favorite color! I’m not a fan of beets, but I would make this just for how cool it looks. 🙂
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5

camelia — October 13, 2010 at 7:08 pm

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6

The Small Boston Kitchen — October 13, 2010 at 10:09 pm

You even made hummus look amazing!! That color is stunning! How pretty would that look on a table at a party?
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7

Kerstin — October 14, 2010 at 4:18 am

How fun – I love beets and the fuchsia is such a conversation piece!
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8

We Are Not Martha — October 14, 2010 at 1:41 pm

This is SO pretty!! And perfect for Breast Cancer Awareness Month! I’m sure it’s delicious too 🙂

Sues
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9

ChefBearden — October 15, 2010 at 5:16 pm

I have made a similar recipe in the past and when serving, place a swipe of creme fraiche in the center, makes it look even more dynamic! Great stuff, great way to get people to eat beets!
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10

Miss Strawberry — October 18, 2010 at 9:08 pm

That is so PINK! And so CREATIVE!!!! Love it, love it!! I’ve never had beet hummus either…but it actually sounds delicious…
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11

nutmegnanny — October 21, 2010 at 2:40 am

This looks delicious! It reminded me of borscht…yum!