Tuesday, May 29, 2012

Baked Spinach Dip Mini Bread Bowls

Hope everyone had a fabulous weekend? How did you spend your extra day off?

The 30th Birthday celebrations continued through the weekend with BBQs, beers and bikes. We had a nice BBQ spread, I even tried out a few new recipes. The big hit -- Baked Spinach Dip Mini Bread Bowls! (The Salted Carmel Cupcakes went quick too!) I pined the recipe on pinterest months back -- so it was about time I gave it a try. 

Recipe Source: Picky Palate

I wish there were a few leftover.
These little bread bowls are amazing and super easy to make. Served warm or cold they are a party must. I saw guests going back for seconds... don't worry your secret is safe with me.  

Did you try a new recipe this weekend?

xo,

Tiara

Linked To: Tasty Tuesdays



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

  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.

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.

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.

10 mini spinach dip bread bowls

No Comments Yet, Leave Yours!