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Appetizers and Sides

Baked Spinach Dip Mini Bread Bowls

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Baked Spinach Dip Mini Bread Bowls anyone?  These are cute aren’t they.  I thought it would be fun to share some fun Superbowl/party food this week to get ready for game day.  It’s no secret that I am only interested in the commercials and half time performances of Superbowl but I do LOVE to make party food, so let’s celebrate with fun food 🙂

Stay tuned for some great NYC pictures coming this week, I had so much fun in the big apple last week.  Looking forward to sharing the mouthwatering photos of our bakery hopping!

Here are your ingredients, nice and simple.

I LOVE that Pillsbury put out a “Simply” line of products.  No artificial flavors or preservatives.  Thank you!

Unroll your french bread loaf and cut into 10 equal slices, about 1 inch thick.

Flatten each slice with the palms of your hands about a 3 inch round.

Press in the bottom and up the sides of your muffin tin.

Time to cook the spinach, watch it wilt in seconds 🙂

Now add your garlic and stir it all up for a good minute or so.

Place your cream cheese, sour cream, spinach and parmesan cheese into a mixing bowl.  Mix mix mix.

Here’s the yummy part.  Add a pinch or two of McCormick Gourmet’s Ancho Chile Pepper.  Love this!

Don’t forget the garlic salt.

Give another good mix and….

Scoop dip into your bread bowls.

Sprinkle with cheese, bake for 15 minutes and….see photo below 🙂

Wait until you dig into these 🙂  Enjoy!


Baked Spinach Dip Mini Bread Bowls

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons 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 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
1/8 teaspoon McCormick Gourmet Garlic Salt
1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

1.  Preheat oven to 350 degrees F.  Spray 10 regular 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

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332 Responses | Comments RSS

  1. 51

    Genius. All things wonderful in an itty bitty package. Seriously thinking about making this for the weekend.

    Thanks for the inspiration! I mentioned the recipe on my blog today.

  2. 52

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  3. 53
    Elizabeth says:

    I would totally eat these. yum!

  4. 54

    […] Baked Spinach Dip Mini Bread Bowls by Picky Palate–want to make these next time I’m cooking for a party. They look so good! […]

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  6. 56
    Cara says:

    These were great! I made them in mini-muffin tins, and just divided the dough into 24 sections. I found they took a little longer to cook at my house (like 18-20 min). Definately serve warm – they’re not as good when they cool (still good, but better warm). Also, I subbed lower fat cream cheese, sour cream and part skim mozzarella and they came out to be 1 “points plus” point each for Weight Watchers. YUM! Thank you!!

  7. 57
    Jesse says:

    Making these for the game today! Maybe some of them will actually make it to kick-off time 🙂

  8. 58
    Kendra g says:

    OMG Jenny you are soooooo brilliant! You never cease to amaze and inspire me! These are so stinkin’ cute and look perfect! Great job thank you for sharing your awesome-ness with us! 😉

  9. 59
    Sara says:

    These were so good! I impressed all my friends (since I am usually not a cooker at all) and everyone loved them! Can’t wait to make them again!

  10. 60
    crystal says:

    I made these tonight and they were delicious! thanks for the recipe!

  11. 61
    Heather says:

    Oh my gosh, what a cute idea.

  12. 62
    Heather says:

    Jenny, do you think I could use some of my pillsbury biscuit dough instead? Does it matter that it’s the French loaf?

  13. 63
    Lori says:

    Hi Jenny, I am making these for my sons Birthday party so I have a few (silly) questions. Can I prepare these in advance and if so, how long? Is one bag of baby spinach about 2 cups?

  14. 64
    Ashley says:

    These are insanely cute!!! I didn’t know about that new line of Pillsbury dough – good to know! Can’t wait to try these out!

  15. 65
    Linda says:

    I made these last night for my church’s small group night and they were so delicious! Gone very quickly too! Can’t wait to make a batch just for myself next time 🙂

  16. 66
    Rachel says:

    Saw this today and decided to make it, VERY glad I did! Yum! My husband and I loved these! I goofed and mixed the mozzarella in and it still turned out tastey!

  17. 67
    amy schmitt says:

    I am having a big party tomorrow and want to try these, is it ok to make the spinach dip today (one day ahead)?

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  21. 71
    Anna Maria C says:

    I found your website about 2 weeks ago and I love it! I am the only cook in a gorup of 12 friends so I often “cater” our parties. Made the spinach dip bread bowls as a veggie option in my spread and EVERYONE (including my picky bf) gobbled them up.
    Not only that, but they were quick and easy to make! Thanks for this recipe and keep them coming!

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  24. 74
    Kristi says:

    I’m a little sad I’m not hungry right now reading this recipe because my brain wants to eat these NOW, but alas my tummy is full, so I’ll have to wait. They look amazing! You’re so creative…can’t wait to try these!!

  25. 75

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  26. 76
    Nessa Doria says:

    Love that there is simply products – have only seen the cookies. Anxiously awaiting the biscuits and cinnamon rolls in central Iowa!

  27. 77
    Jackie says:

    No Ancho Pepper spice in the McCormick Gourmet rack at the local Walmart in Copperas Cove, Texas. I was sad. Going to try it anyway, with a little Cayenne instead.

    • 77.1
      Jenny says:

      Darn! I bet the cayenne works just fine 🙂 Let me know how it turns out for you!

      • 77.1.1
        Jackie says:

        Cayenne worked fine, though I was a little heavy handed with it. We like things spicy, but my “little extra” was a little too much! They were delicious and gave me a slew of great ideas to use the french bread dough for though. I’m thinking mini pizzas and tuna melts. I’m not sure which to try first!

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  34. 84
    John Valenty says:

    These will be great for football games! I’m always looking for a great appetizer and I really love ones that are individual servings.

  35. 85
    Ali Winter says:

    These look amazing! I was wondering if they would be any good made a day ahead, refrigerated, then reheated in the oven?

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    Sarah says:

    I made these last weekend and they were a hit! Thank you!

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  41. 91
    Amanda says:

    These were delicious! The filling was so good and creamy and I loved the bread. Great recipe!

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  43. 93
    tiffanie says:

    I dont know if you are still answering q’s for this but… I am making these for a shower tomorrow and want to try to make ahead of time, do you usually serve hot or cooled? and after they are cooked should they be refrigerated?

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  45. 95
    Bridget says:

    Has anyone made these ahead of time..prepped until the baking part and then put in the freezer? What about one day ahead and reheated day of??

    Thanks 🙂

  46. 96
    Melody says:

    Awesome! I’m collecting recipe ideas for a graduation party & this is so perfect. Thanks! (I found this via Pinterest…)

  47. 97
    casey says:

    These were delicious. I had to bake them longer to get the crispy brown edges but they were a hit. Thanks 🙂

  48. 98
    Stephanie says:

    Thanks for sharing the recipe. You do a great job of explaining the steps. Do you serve these warm, or can they be served cold too?

  49. 99
    Stephanie says:

    Do you serve these warm, or can they be served cold too? Thanks for sharing the recipe. You do a great job of explaining the steps.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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