July 9, 2011

Recipe - Baked Spinach Dip Mini Bread Bowls

This recipe title is a mouthful, but it is so yummy! I actually found this recipe on the Picky Palate website. *Be warned the website has some sinful recipes!* I decided to make these today for a potluck reunion with our semester at Nauvoo friends so I wouldn't have a lot left for me to eat and I figured Brian wouldn't appreciate the yumminess of spinach and cheese. I think they turned out really well and they seemed to go fast at the potluck. So fast that I didn't get a picture so I borrowed this one from the Picky Palate site.

Baked Spinach Dip Mini Bread Bowls
adapted from Picky Palate

13.3 oz roll of refrigerated french bread loaf
1 Tablespoon extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoon fresh shredded Parmesan cheese
1/8 Teaspoon chili powder
1/8 Teaspoon paprika
1/8 Teaspoon garlic salt
1/8 Teaspoon pepper
1/8 Teaspoon salt
1/3 Cup shredded mozzarella cheese

Preheat oven to 350 degrees. Spray 10 muffin cups with non stick cooking spray. Unroll the french bread loaf and slice into 10 equal slices. Press each slice into about 3 inch round, then press into the bottom and up the sides of the muffin cup. Set aside.

Heat oil in skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes. Then add garlic, cook and stir for another minute then remove from heat.

Place cream cheese, sour cream, Parmesan cheese, chili powder, paprika, garlic salt, pepper, and salt in a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into the centers of bread bowls. Top evenly with mozzarella cheese and bake 15-17 minute until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from the pan.

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