Instructions: These bright red-and-green-studded appetizers are tasty and festive.

Using freshly grated Parmesan cheese rather than canned cheese really makes the difference in this recipe.

Thaw the spinach. Drain thoroughly and squeeze the spinach firmly to remove all of the water. Preheat the oven to 375 degrees and lightly grease several mini-muffin tins. Place one slice of pepperoni in the bottom of each prepared muffin cup and set aside enough pepperoni to make 48 nibblers. Dice the remaining pepperoni slices. In a mixing bowl, beat the eggs. Mix in the spinach, remaining pepperoni, ricotta, Parmesan cheese, mushrooms, onion and herbs. Beat until well blended. Spoon the mixture into the prepared muffin cups. Bake for 20 minutes or until lightly browned. Cool for 10 minutes in the pan. Invert the pan and gently tap to remove the muffins. Place the muffins on a serving plate and serve with the sour cream.

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