1 lb. can artichoke hearts, drained and chopped
10 oz. frozen chopped spinach, thawed and drained
1 C. part skim ricotta cheese
1/4 C. Eggbeater
1 clove garlic, minced
1/4 C. red onion, minced
1/2 tsp. fresh oregano, minced
1/4 C. part skim mozzarella cheese, shredded
Pepper to taste
Nonstick cooking spray

Preheat oven to 350°F. Mix all ingredients together in a large bowl. Spray mini-muffin tins with nonstick cooking spray and fill with popper batter. Bake for 25-30 minutes, remove from the oven, and serve.

6 Poppers = 200 calories, 2g fiber, 7g fat