Baked Spinach Dip Mini-Bread Bowls

Baked Spinach Dip Mini-Bread Bowls

Ingredients
  

  • 1 package Pillsbury refrigerated French bread loaf
  • 2 tbsp. extra virgin olive oil
  • 2 cups baby spinach, coarsely chopped
  • 1 clove fresh garlic, minced
  • 3 ounces cream cheese, softened
  • ½ cup light sour cream
  • 2 tbsp. fresh Parmesan cheese, shredded
  • ⅛ tsp. chili pepper
  • ⅛ tsp. garlic salt
  • ⅛ tsp. sea salt
  • ⅛ tsp. freshly ground black pepper
  • ⅓ cup mozzarella cheese, shredded

Instructions
 

  • Pre-heat the oven to 350°F. 
  • Spray 10 regular muffin cups with non-stick cooking spray. 
  • Unroll the package of French bread loaf; slice into 10 equal sized 1- inch thick slices. 
  • Using your hands, press each slice into about an approximate 3-inch round.
  • Press into the bottom and up the sides of the muffin cup; set aside.
  • In a medium skillet, over medium heat, heat the oil. 
  • Add the spinach; cook and stir until wilted; about 3 minutes; then add garlic; cook and stir for another minute; turn off the heat.
  • Into a medium bowl, place cream cheese, sour cream, cooked spinach and garlic, Parmesan cheese, chili powder, garlic salt, salt and pepper; mix until well combined. 
  • With a medium cookie scoop, scoop dip into each of the centers of the bread bowls. 
  • Top evenly with shredded cheese.
  • Place in the pre-heated oven and bake for 15 – 17 minutes or until just turning brown on the edges. 
  • Remove from the oven and allow to cool for 3 – 5 minutes before removing from muffin pan.
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