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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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  1. 151

    […] hot spinach dip…your guests will love them! Baked Spinach Dip Mini Bread Bowls (adapted from Picky Palate) Instructions 1 can of refrigerated Pillsbury Simply Rustic Loaf or Crusty French Bread 2 […]

  2. 152
    Ana says:

    Can we make these ahead of time and bake them next day?

  3. 153

    […] by:Camille Styles,Bright Nest,Bridal Guide,Picky Palate, In-N-Out,CottonCandy, The Wedding Tree,I Go You Go      […]

  4. 154
    Candice says:

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

  5. 155
    eva says:

    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

  6. 156
    Eloise says:

    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

  7. 157
    Eloise says:

    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?

  8. 158
    Laura says:

    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?

  9. 159

    I am going to a tea and looking forward to surprizing to girls…ty for

  10. 160

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  12. 162
    Heidi says:

    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!

  13. 163

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  15. 165
    Brandy says:

    Plan on making these little beauties for my reception!

  16. 166
    Sue says:

    I made these today. Yummy!! Easy to make too. Thanks.

  17. 167
    Melissa says:

    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?

  18. 168
    Emily says:

    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!

  19. 169
    Carrie says:

    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. 170

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  21. 171
    Mimi says:

    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?

  22. 172
    Ann says:

    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???

  23. 173
    Connie says:

    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!

  24. 174

    these looks so good! i love spinach! thanks for sharing! <3

  25. 175

    These look delish. Have to give this a try this holiday season. Thanks for sharing!

  26. 176

    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!

  27. 177

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

  28. 178
    Sharon M. Hauf says:

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

  29. 179

    […] recipe is adapted from Picky Palate‘s blog. I chose to make mine in mini muffin tins and I made about 24 out of this recipe. You […]

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  37. 187
    Rachelle says:

    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!

  38. 188
    Nicole says:

    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!

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  41. 191
    Heather says:

    Hi Jenny!

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

    Thanks so much!

  42. 192
    Michelle says:

    Do you think this would work with biscuits or crescent rolls?

  43. 193

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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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