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