Baked Spinach Dip Mini Bread Bowls

          For those of you that are awesome and took the time to subscribe to my blog, just know that for the next couple of weeks I may be adding several recipes each week, to make sure my blog has a little bit of padding in the recipe area. I have a lot of catching up to do! I should have started this blog ages ago....


         Anyway, I am starting from the bottom(ish) up, and here is a recipe I think is amazing. I've made it twice now and think its a great appetizer for parties. They are pretty big, so you can take the time to make them fit into mini muffin pans, or just make sure to double the recipe if you have a big crowd and need everyone to get a chance to try one. 


     This recipe is so amazing, I don't even alter it a bit, other than maybe eyeballing the cheese and the garlic.

Baked Spinach Dip Mini Bread Bowls

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury

2 Tablespoons extra virgin olive oil

2 Cups baby spinach, coarsely chopped

1 clove fresh garlic, minced

3 oz softened cream cheese

1/2 Cup light sour cream

2 Tablespoons fresh shredded parmesan cheese

1/8 teaspoon McCormick Gourmet Ancho Chile Pepper

1/8 teaspoon McCormick Gourmet Garlic Salt

1/8 teaspoon McCormick Gourmet Sicilian Sea Salt

1/8 teaspoon freshly ground black pepper

1/3 Cup shredded mozzarella cheese

1.  Preheat oven to 350 degrees F.  Spray 10 muffin cups with non stick cooking spray.  Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick.  Press each slice into about a 3 inch round, I did this by pressing in between my hands.  Press into the bottom and up sides of the muffin cup.  Set aside.

2.  Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3.  Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl.  Mix until well combined.  With a medium cookie scoop, scoop dip into each of the centers of bread bowls.  Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

Makes 10 mini spinach dip bread bowls

Enjoy! 

-Sweet Sarah

As found over at Picky-Palate's Baked Spinach Dip Mini Bread Bowls