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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 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 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


  • 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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