Spinach Dip Mini Bread Bowls

These Spinach Dip Mini Bread Bowls make the best appetizer and party food for your family and friends!  These mini bread bowls are filled with creamy cheesy warm spinach dip. They’re bite size and delicious!

spinach dip recipe on serving tray

Spinach Dip Recipe

Does it get any better than spinach dip? In little bread bowls? Party food and Game Day food is some of my favorite foods to prepare. These little appetizers are perfect for any party where you are having guests over. They’re a huge hit packed with hot cheesy spinach dip in little bread bowls.

Why You’ll Love This Recipe

  • Bite Size. These spinach dip bowls are bite size and delicious!
  • Great Party Food. Spinach dip makes the perfect party food, especially in little bread bowls that are bite size.
  • Easy. They’re not only delicious, but they are so simple to make.

Try my Easy Homemade Veggie Dip too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration!

spinach dip recipe ingredients

What You’ll Need

Here are the ingredients you’ll need to make this spinach dip recipe at home. See the recipe card located at the bottom of the post for full details.

  • refrigerated french bread loaf– Look for the bread in the refrigerated section of the grocery store near the refrigerated biscuits.
  • extra virgin olive oil– Olive oil is used to saute the spinach leaves and garlic.
  • bag spinach leaves- Check the produce section of the grocery store near the bagged salad mixes for spinach leaves.
  • fresh garlic– Mince your own garlic or use the minced garlic that is found in the jars near the produce section of many grocery stores.
  • cream cheese– Use a full fat cream cheese for best results.
  • sour cream– I used a light sour cream here, but I prefer full fat sour cream.
  • parmesan cheese– Fresh grated Parmesan is preferred. The nicer cheese section of the grocery store often times has packages of fresh grated or shredded Parmesan.
  • smoked paprika– The paprika adds just a touch of smoky spice.
  • garlic salt– Lawry’s is a good garlic salt if you can find it.
  • kosher salt- Kosher salt is a coarse salt commonly used in cooking and baking.
  • black pepper– For best tasting results use freshly cracked black pepper.
  • shredded mozzarella cheese– Shredded mozzarella cheese is sprinkled on top before baking.

Can I Use Other Bread Options?

You sure can! Pizza dough, biscuit dough and crescent dough will work for this recipe.

slicing refrigerated dough on counter

How To Make Spinach Dip Bread Bowls

Preheat Oven to 350 Degrees F. 

pressing bread dough into muffin tin

Press Bread Dough Into Muffin Cups. 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.

cooking spinach and garlic in skillet

Cook Spinach and Garlic. 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.

spinach dip recipe ingredients in mixing bowl

Mix Cream Cheese, Spinach and Seasonings. Place cream cheese, sour cream, cooked spinach and garlic, smoked paprika, garlic salt, salt and pepper into a medium bowl.  Mix until well combined. 

scooping spinach dip into bread dough

Scoop Dip Into Bread Cups. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese.

Bake. Bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.

What Kind of Muffin Tin Should I Use?

I prefer my non-stick traditional size muffin tin for this recipe. The bread bowls come right out after slightly cooled. Check your local Target or Walmart in the baking pan section. Amazon also has a big selection. If you are not using a non-stick muffin tin, lightly spray with cooking spray.

spinach dip recipe on serving plate

Recipe Variations

  • Make Just The Dip. Instead of baking the spinach dip mixture in the mini bread bowls, you can double the spinach dip portion of the recipe and bake the dip in a 8×8 inch baking dish at 350 degrees F. for 20-25 minutes or until hot and bubbly. Use cubed bread, crackers and vegetables for dipping.
  • Place Dip Into Sourdough Round. You can also use the spinach dip chilled and place it inside a hollowed out sourdough loaf. Double the spinach dip portion of the recipe.
spinach dip recipe on serving tray

How To Serve Spinach Dip Recipe

Serve little Spinach Dip Bites for any occasion where appetizers are needed. Perfect for game day parties, Holidays, and even weekend entertaining. Serve warm.

How To Store Leftovers

Store any leftover bites in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions

To reheat the spinach dip cups, I recommend reheating in an air fryer. 350 degrees for 5 mintues. Note, these are best enjoyed the day of baking them.

Recipe Tips For Success

  • Refrigerated French Loaf handles easier when it comes to room temperature slightly.
  • Use pizza dough for an easy substitution for the French Loaf.
  • Fresh spinach wilts quickly in hot skillet. Stir and cook until wilted then remove from heat. Let it cool slightly before adding to cream cheese mixture.
  • The spinach dip is great on its own. You can double the recipe and place it in the center of a sourdough loaf that’s been hollowed out. An easy variation.
  • You can also bake the spinach dip in a small baking dish until bubbly and hot. Use chips, bread cubes and vegetables for dipping.

Try More Easy Dip Recipes

Spinach Dip Mini Bread Bowls

These Spinach Dip Mini Bread Bowls make the best game day appetizer! They're the perfect mini size for snacking full of hot cheesy spinach dip inside little bread bowls!
Course: Appetizer
Cuisine: American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Calories: 180kcal
Author: Jenny
Cost: $25
Print Pin

Equipment

  • Oven
  • 12 count muffin tin
  • baking sheet
  • mixing bowl
  • mixing spoon
  • measuring cups
  • measuring spoons
  • mixing spoon

Ingredients

  • 13.3 oz roll of refrigerated french bread loaf I used 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 smoked paprika
  • 1/8 teaspoon Garlic Salt
  • 1/8 teaspoon Kosher Salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 Cup shredded mozzarella cheese

Instructions

  • 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.
  • 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, smoked paprika, 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.

Notes

  • Refrigerated French Loaf handles easier when it comes to room temperature slightly.
  • Use pizza dough for an easy substitution for the French Loaf.
  • Fresh spinach wilts quickly in hot skillet. Stir and cook until wilted then remove from heat. Let it cool slightly before adding to cream cheese mixture.
  • The spinach dip is great on its own. You can double the recipe and place it in the center of a sourdough loaf that’s been hollowed out. An easy variation.
  • You can also bake the spinach dip in a small baking dish until bubbly and hot. Use chips, bread cubes and vegetables for dipping.

Nutrition

Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 315mg | Potassium: 69mg | Vitamin A: 750IU | Vitamin C: 1.8mg | Calcium: 72mg | Iron: 0.2mg
Keywords: easy appetizer recipe, easy party food, spinach dip recipe

photo collage of spinach dip bread bowls

Related Posts

207 Responses
  1. Sara

    These are so cute and delicious – I make them for every occasion I go to! The addition of the ancho chili powder is really the secret ingredient, in my opinion. Any idea how you would alter the amount of dough or amount that the recipe makes if you use a mini muffin tin instead of a regular one? Thanks, and thanks again for a terrific recipe!!

    1. Jenny

      Hi Sara, glad you like it. I have not tested this recipe in mini muffin tins however Jordon made a comment above yours that the recipe worked the same in mini muffin tins.

  2. Jordan

    These are so delicious! I’ve made them several times for book clubs and potlucks. The last time I made them I put them in mini muffin tins instead of the regular sized ones. They seemed a little easier to eat but just as yummy.

    1. Jenny

      Hi Wendy, I did not test these in the freezer. Try testing a few from the batch you make. Hope it works. 🙂

  3. news

    WOW just what I was looking for. Came here by searching for Check This Out have a peek
    at these guys

  4. Heather - Chickabug

    Spinach dip!!! Those photos made the process so clear (and so delicious looking)!

    I can’t wait to try this one! : )

  5. Caitlin

    I made these today! They were easy, quick, and best of all.. delicious!! I made them in regular sized tins and they were the perfect size for a midnight snack. For my next party I’ll be making them in mini muffin tins for a bite-sized version with cocktails! Super yummy, thanks for the recipe!

  6. exterminators san diego

    Great blog here! Also your site loads up fast! What host are you using?

    Can I get your affiliate link to your host?
    I wish my site loaded up as fast as yours lol

  7. wordpress-fr.net

    whoah this weblog is excellent i really like reading your articles.

    Stay up the great work! You know, a lot of people
    are hunting around for this info, you can aid them greatly.

  8. cortes de castilla la mancha

    This is very interesting, You’re a very skilled blogger. I have joined your rss feed and

    look forward to seeking more of your wonderful post. Also, I’ve shared

    your web site in my social networks!

  9. Heather

    Hi Jenny!

    These were WONDERFUL and I keep getting asked to make them again and again!

    Thanks so much!

  10. Nicole

    Tired these using the mini cupcake pan and they turned out perfectly bite sized and wonderful. Did not have Ancho Chile Pepper and could not find the French bread loaf so I used Chili Powder and biscuits and they turned out amazing. Big hit at the BBQ! Thank you!

  11. Rachelle

    I want to make these using a mini muffin tray….how many pieces would you cut the crescent rolls into for that? Also- are you able to freeze these and cook them later? Thanks!

  12. online cookbook template

    The article author of the publication, Gaga Ruel is often a ex- body
    builder along with a professional nutritional expert.
    Dork Ruel informs people the right diet regime and prepare diet on
    their behalf to enable them to benefit from the foodstuff they are having as well as with
    in addition, it build muscle muscle size & transform them into massive muscle groups.
    He’s got gained your heavyweights class throughout 07 Heavyweights Traditional World-class. On the marche decades, she has made it easier for several people using incredible benefits giving these people your consciousness concerning anabolic cooking as well as advantage.

    Dave Ruel’s anabolic cooking review is about the e-book that will tells individuals the best way to put together easy to prepare along with delightful foods for those who wish to lessen surplus bulk in their system and enhance their particular muscles.

  13. Sharon M. Hauf

    Can’t wait to try these! All the good stuff together and sooo easy! These will be my party contribution this season! thanks!

  14. theultimatefoodaddict

    I love spinach! anything spinach-y gets my approval. I’m sure this tastes real good! 🙂

  15. LeeAnne Rogers

    I made these for Thanksgiving this year and they were a huge hit. Kids and adults
    Are asking me to bring them again for Christmas. Thank you!

  16. Connie

    Just made these and O M G are they amazing! I don’t know if they are going to make it to the party we are going to tonight! Love love love them! Also, we broiled them for about 1 minute to get the tops crispy. Thank you for this recipe!

  17. Ann

    These look great. Want to make them for Thanksgiving tomorrow.. Anyone know if they reheat well or should they be made tomorrow and served still warm???

  18. Mimi

    Wow, these look delicious! Do you think they would freeze ok? I love to get all party food done ahead of time, and freeze. Then I can pull them out right before the party and bake. You think these would taste ok doing that?

  19. Carrie

    I made the recipe exactly as directed. These were delightful. My sister, her boyfriend and I had the entire batch destroyed before they even cooled off. Their aroma had been taunting us from the oven for 15 minutes and we just couldn’t wait. Well worth the burned roof of my mouth.

  20. Emily

    I made these tonight and they were absolutely delicious!! I used a different brand of bread, but they still came out great. The store I went to didn’t have any ancho chile powder so I substituted regular chili powder and it was fine, but I would like to try again sometime when I do have the ancho chile powder.

    I would definitely recommend this recipe to anyone, as a plus it is super easy!

  21. Melissa

    2 question: 1) can I use the pillsbury biscuits in place of the French bread and 2) what are your thoughts about making them ahead and freezing them to bake later?

  22. Heidi

    I’m looking to make these for an event tomorrow evening but may not have time to prep before I go. Do you think it is Ok to prep tonight and bake tomorrow if they are kept in the fridge? Looking forward to trying this recipe!

  23. Laura

    Could I make these ahead of time and freeze and then reheat them or have you done that and found that they just are not as good?

  24. Eloise

    two questions
    1. can artichokes be subbed for the spinich?
    2. the serving size says it makes 10 MINI muffins. how is it that they are made in regular miffin tins?

  25. Eloise

    want to make these for a bridal shower, but i have two questions,
    1: could artichokes be substituted for the spinich?
    2: i know that lots of people have asked, but is it a mini muffin pan or regular size? im only asking b/c the servings say it makes 10 MINI

  26. eva

    Would I be able to freeze these, then just reheat in oven or microwave? Also, if I make these in a mini muffin pan how long should I bake them for?
    Thank you, Eva

  27. Candice

    Are these made in the mini-muffin pans that have 24 tins, or are these made in the 12 tin muffin pans?

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! Read More...

Recipe Categories

Picky Palate Disney Hungry

Never Miss an Update!

Sign up to get easy recipes or Disney tips delivered to your inbox for FREE!