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.
