1 (10 oz.) pkg. frozen chopped spinach
1/2 c. chopped onion
2 slightly beaten eggs
1/2 c. grated Parmesan cheese
1/2 c. shredded cheddar cheese
1/3 c. blue cheese salad dressing
2 tbsp. butter, melted
1/8 tsp. garlic powder
1 (8 1/2 oz.) pkg. corn muffin mix
Dijon-style mustard (opt.)

Cook spinach and onion according to package directions. Drain well, pressing out excess liquid. In a bowl combine eggs, cheeses, salad dressing, butter and garlic powder. Stir in spinach and muffin mix. Cover; chill 1 hour or until easy to handle.

Shape into 1 inch balls, arrange on a baking sheet. Cover, chill until serving time. (Or, place in a freezer container; seal, label and freeze.)

To serve, place puffs on baking sheet. Bake in 350 degree oven for 10 to 12 minutes for chilled puffs or 12 to 15 minutes for frozen puffs or until light brown. Serve warm with mustard. Makes 50.