FOR SPINACH BITES:

10 oz. pkg. frozen chopped spinach, thawed and well drained
1 c. herb-seasoned stuffing mix
1/2 c. Parmesan cheese
1/3 c. butter, melted
1 tsp. instant minced onion
Dash ground nutmeg
2 eggs, lightly beaten

FOR LEMON MAYONNAISE:

1/2 c. mayonnaise
1 tbsp. fresh lemon juice
1 tsp. sugar
1 tsp. Dijon mustard
Dash hot pepper sauce
1/4 c. sour cream

Lightly grease baking sheets, set aside. In a small bowl, combine spinach, stuffing mix, cheese, butter, onion, nutmeg and eggs. Mix well until well blended. (May have to use hands to mix). Shape into balls using 1 heaping teaspoon mixture for each ball; place on baking sheets. Cover with plastic wrap and refrigerate for at least 4 hours. Makes about 3 dozen.

When ready to bake, preheat oven to 350 degrees. Bake spinach bites for 10 to 15 minutes or until bottoms are beginning to brown. To serve, spear warm spinach bites with wooden picks and serve with lemon mayonnaise. Prepare lemon mayonnaise. In a small bowl, combine mayonnaise, lemon juice, sugar, mustard and hot pepper sauce, blend until smooth. Stir in sour cream.

Note: Spinach bites may be rolled into balls and then frozen uncooked. Freeze on cookie sheets and remove to store in sealed plastic bag.