1. 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.
2. 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.
3. 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.
10 mini spinach dip bread bowls
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (754g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 610 (74%)|
|Amt Per Serving||% DV|
|Total Fat 67.7g||90 %|
|Saturated Fat 28.7g||144 %|
|Monounsaturated Fat 31g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 144.5mg||44 %|
|Sodium 1768.2mg||61 %|
|Potassium 873.9mg||23 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 19.3g|
|Protein 35.7g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 826
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