December 19, 2012

Mini Baked Spinach Dip Bread Bowls

I saw these floating around the web a couple of weeks ago and knew I had to make them. I LOVE spinach dip and having said "dip" conveniently placed in a pocket of bread sounded like a brilliant idea.  

And a brilliant idea it is. These were fantastic and would make a perfect appetizer at a party or shower.

Warm, gooey and delicious. It doesn't get better than this.

Mini Baked Spinach Dip Bread Bowls
Adapted from Picky Palate
Makes 12 Bread Bowls
13.3 oz roll of refrigerated french bread loaf, (Simply Pillsbury works great)
2 Tbsp. extra virgin olive oil
2 cups spinach, coarsely chopped
1 tsp. garlic, minced
3 oz. cream cheese, softened
1/2 cup sour cream
2 Tbsp. parmesan cheese, shredded
1/8 tsp. cayenne pepper
1/8 tsp. garlic salt
1/8 tsp. kosher salt
1/8 tsp. black pepper
1/3 cup mozzarella cheese, shredded

1.  Preheat oven to 350 degrees F. Spray 12 muffin cups with non-stick cooking spray. Unroll package of french bread loaf and slice into 12 equal size slices, about 1 inch thick. Using your hands, press each slice into about a 3-inch round and then press into the bottom and up the sides of each muffin cup. Set aside.
2.  Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes. Add garlic then cook and stir for another minute. Remove from heat.
3.  Place cream cheese, sour cream, cooked spinach and garlic, Parmesan cheese, cayenne pepper, garlic salt, salt and pepper into a medium bowl. Mix until well combined.
4. With a medium cookie scoop, scoop dip into center of each bread bowl. 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 eating.

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