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1
Preheat oven to 400 F.
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2
Zest the lemon, lime and orange.
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3
Divide each pile of zest in half (youll use half of the zests for the appetizer and half for the dipping sauce).
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4
Drain the thawed spinach in a colander in the sink.
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5
You want it nice and dry.
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6
Once its drained put it in a bowl lined with paper towels and set aside.
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7
In a mixing bowl add cream cheese, olive oil, grated onion (use a cheese grater to carefully to grate onion), black pepper and mozzarella cheese and mix well with a wooden spoon to incorporate all ingredients.
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8
Add the well-drained spinach and mix, mix, mix together.
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9
Add half of the fruit zest and fold it into the mixture.
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10
On a platter/dish add seasoned breadcrumbs.
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11
Using a small scoop or teaspoon, scoop some of the spinach mixture and drop it in the breadcrumbs.
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12
Roll it around to coat it then place it on a non-stick 9 x 12 rimmed baking sheet (you will need several baking pans).
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13
Repeat until youve used all of the spinach mixture (leave a little space between each, probably around 15-20 rounds per pan).
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14
Place pans in the oven at 400 F and bake for 15 minutes.
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15
For the dipping sauce: In a bowl add heavy cream, sour cream, juice from lemon, lime and orange and the other half of the zests.
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16
Using a hand mixer on low speed mix for several minutes.
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17
Cover with plastic wrap and refrigerate before serving.
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18
Note: You can freeze these once they are baked.
