I think these mini spinach dip breadbowls are fantastic. So did just about everyone who tried them – we took them to a BBQ and a work picnic this weekend, and got rave reviews and recipe requests from both events.
Mini Spinach Dip Breadbowls
Recipe adapted from Picky Palate
- 1 can refrigerated french bread loaf (I used Pillsbury’s ‘Simple’ brand)
- 2 Tbsp. olive oil
- 1.5 cups fresh chopped spinach
- 4 medium cloves of garlic
- 4 oz. garlic & chive cream cheese (plain would work as well, but I love the added flavor!)
- 4 oz. light sour cream
- 2 Tbsp. parmesan cheese
- 1/4 tsp. garlic salt
- 1/4 tsp. chile powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup shredded mozzarella cheese
- Preheat the oven to 350°F (I always forget to do this step until what I’m making is ready to go in the oven – so frustrating!)
- Grease 10 wells in a cupcake pan. These turn out much better if you don’t use cupcake liners, but make sure the sides are well greased or you’ll have a hard time getting them out.
- Cut the french bread loaf into 10 equal slices (mine were about an inch wide), and squish them flat until they’re about 3 inches in diameter. If your dough is particularly sticky, try putting a little olive oil on your fingers. Put one of these dough pieces in each of 10 cupcake wells, and form into a rough bowl shape (pressing some of the dough up on the sides)
- Mince garlic and roughly chop spinach.
- Add spinach and olive oil to medium pan. Sautee spinach on medium heat for about three minutes, add garlic, and cook for another minute. Remove from heat.
- In a medium bowl, add sour cream, cream cheese, parmesan cheese, garlic salt, chile powder, salt, and pepper. Add in spinach and garlic and mix well.
- With a spoon or scoop, evenly distribute spinach mixture into the bread bowls.
- Sprinkle mozzarella cheese on top, and cook for roughly 20 minutes at 350ºF, or until edges start to brown.
I’m sharing this at some of these places.