Really good as a side dish or for party finger food.
1 can artichoke hearts-drained and chopped
1 (15 oz) pkg frozen chopped spinach-thawed and well drained
1o oz (about 1 cup) part skim ricotta cheese
2 eggs beaten
1 clove garlic-minced
1/4 cup red onion-minced
1/2 tsp fresh basil-minced
1/4 cup shredded part skim mozzarella cheese
ground black pepper to taste
1. Preheat oven to 350 degrees. Spray mini muffin tines with non stick spray.
2. Mix all ingredients together and fill the mini muffin tins.
3. Bake 25 to 30 minutes...remove and serve.
**makes 6 servings (2-3 poppers per sesrving)