Baked Spinach Dip Bread Bowls

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spinach dip bread bowl

Baked Spinach Dip Bread Bowls

Michele Bergh
These were a big hit at the gathering I brought them to. I’m always looking for unique things to bring to the party and this was definitely a fun one. The original recipe called for ancho chili spice but I don’t love anything too spicy and was told this is pretty spicy so I went with a very small pinch of cayenne. I could have put more in there and been fine but people raved about them as is.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 10 bread bowls

Ingredients
  

  • 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 up sour cream
  • 2 Tablespoons fresh shredded Parmesan cheese
  • Pinch of cayenne pepper
  • 1/8 teaspoon kosher or sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 Cup shredded mozzarella cheese or Italian blend

Instructions
 

  • Preheat oven to 350 degrees F.
  • Spray muffin tin (need 10)
  • Slice roll of french bread loaf into 10 slices, about an inch thick.
  • Put one in each muffin tin cup. Press them into the shape of a bowl in each muffin tin cup.
  • Heat oil in a medium skillet on medium heat. Cook spinach until wilted. This takes just a few minutes, stir frequently. Add garlic and cook for about another minute, stirring the entire time.
  • Combine remaining ingredients EXCEPT the mozzarella or Italian blend cheese into a bowl and mix well. Add in cooked spinach and mix well.
  • Scoop into the center of each bread bowl. Top with shredded mozzarella or Italian blend cheese.
  • Bake for about 15 minutes or until edges turn golden brown. Remove and let cool for a few minutes before removing from the muffin pan.

The original recipe can be found here.

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