Baked Spinach Dip Mini Bread Bowls
|1 rollroll of refrigerated french bread loaf; 13.3 oz roll|
|2 tablespoonsextra virgin olive oil|
|2 cupsbaby spinach; coarsely chopped|
|1 clovefresh garlic; minced|
|3 ozcream cheese; softened|
|1/2 cuplight sour cream|
|2 tablespoonsfresh shredded parmesan cheese|
|1/8 teaspoonMcCormick Gourmet Ancho Chile Pepper|
|1/8 teaspoonGarlic Salt|
|1/8 teaspoonSicilian Sea Salt|
|1/8 teaspoonfreshly ground black pepper|
|1/3 cupmozzarella cheese; shredded|
Baked Spinach Dip Mini Bread Bowls Preparation
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.
Makes 10 mini spinach dip bread bowls
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