Spinach Dip Mini Bread Bowls

Sharing my Spinach Dip Mini Bread Bowls today! The best Superbowl food for your family and friends! Bite size and delicious!Spinach Dip

Does it get any better than spinach dip? In little bread bowls? Nope. Superbowl food is some of my favorite foods to prepare. These are cute aren’t they. I thought it would be fun to share some fun 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 🙂

Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

How To Prepare Spinach Dip Bread Bowls

Spinach Dip

Here are your ingredients, nice and simple. Use any refrigerated French bread loaf you’d like.

Can I Use Other Bread Options?

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

Spinach Dip

I used the Pillsbury French loaf for this recipe. Simple to use.

Spinach Dip

Unroll your french bread loaf and cut into 10 equal slices, about 1 inch thick. If you are using a different type of dough, divide it into 10 equal pieces similar in size that will fit in a muffin tin.

What Kind of Muffin Tin Should I Use?

Spinach Dip

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.

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

Spinach Dip

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

Spinach Dip Recipe

Spinach Dip

Chop the baby spinach and cook in hot skillet. It wilts quickly 🙂

Spinach Dip

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

Spinach Dip

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

Spinach Dip

Add a pinch of smoked paprika then add the garlic salt.

Spinach Dip

Add the salt and pepper. Give another good mix.

Spinach Dip

Scoop dip into your bread bowls.

Spinach Dip

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

Spinach Dip

Wait until you dig into these 🙂  Enjoy!

Spinach Dip

Spinach Dip Mini Bread Bowls

Course: Appetizer
Cuisine: American
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings: 10
Calories: 180kcal
Author: Jenny
Print Pin Rate

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.

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: appetizer, appetizer recipes, easy appetizer recipe, easy party food, spinach dip, spinach dip recipe, spinach recipes, superbowl food, superbowl menu

Pin Spinach Dip Mini Bread Bowls

spinach dip

Related Posts

207 Responses
      1. Janice

        Good Morning, I shop at Costco all the time. Our Costco has Parmesan in plastic bags. Perhaps it is coming soon or possibly you live in the States and I need to take a drive across the border. I hacvce never seen Simply by Pilsbury either. Please tell me whether you live in the States? Thanks!

    1. You should go to a good deli and buy a wedge of Parmesan reggiano and get them to shred it. Better and tastier than Jar Bought and cheaper.

      Store in the fridge or freezer

  1. Kelley

    I want to try these for sure. These are not in an actual mini muffin tin are they, just regular? But I’m guessing you could adapt them easily enough, just might give it a shot. Thanks!!

    1. Michelle

      I actually made them for a baby shower today- and adapted them to use mini muffin pans (so they were bite sized) and they worked awesome 🙂

  2. Linda

    I recognize the shredded parmesan from Costco – love it! We also like to buy Romano at Costco, but here in Virginia they sell it by the wedge, so we shred it with our KitchenAid mixer attachment. I just LOVE Costco! These Spinach Dip Mini Bread Bowls look yummy – Costco sells a delicious spinach dip (I have never made my own spinach dip)… I have some in my fridge that I have to use up, so maybe I will cheat and use it in the biscuits!

  3. We love these I make them as a breakfast quiche all the time, I have done the spinach and add bacon as well, yours look amazing! I love you call them bread bowls these are perfect for appetizers for Sunday! Great job!

  4. Vicki

    Hi Jenny,

    I have a question. Are those mini muffin tins or regular size?

    I am also glad with the Simply Pillsbury line! Hope to see more recipes with them used. Thanks.

  5. Cara

    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!!

  6. Kendra g

    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! 😉

  7. Sara

    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!

  8. Lori

    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?
    Thanks!

  9. 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 🙂

  10. Rachel

    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!

  11. Anna Maria C

    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!

  12. 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!!

  13. Jackie

    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.

      1. Jackie

        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!

  14. tiffanie

    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?

  15. Bridget

    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 🙂

  16. Stephanie

    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?

  17. Stephanie

    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.

  18. Cydney

    I made this recipe as an appetizer for thanksgiving dinner and everyone loved it! The only suggestion I have is to cut the dough into smaller pieces. I would have preferred a larger dip to bread bowl ratio. All in all, this is quick, easy and delicious!

  19. I have been browsing on-line greater than three hours lately, but I by no means discovered any fascinating article like yours. It is beautiful price enough for me. In my view, if all webmasters and bloggers made just right content as you probably did, the internet can be a lot more useful than ever before.

  20. Debbie Moffat

    Loving this recipe for the spinach breadbowls..any chance they could be frozen before baking?
    Thanks for you response1
    Debbie

  21. Anita

    Hi! Looks delicious!

    Quick question: I’m thinking about making these for a lunch pot luck. Can they be served at room temp or would you recommend heating them up?

    Thanks!

  22. Lauren

    I made these tonight…they were SO good!! Mine weren’t quite as handsome but the bubbling over dip and cheese made it even more delicious! YUM!

  23. I have been exploring for a little for any high-quality articles or blog posts on this sort of house . Exploring in Yahoo I at last stumbled upon this website. Studying this information So i am happy to show that I have a very excellent uncanny feeling I found out exactly what I needed. I most surely will make sure to do not overlook this site and provides it a look on a relentless basis.

  24. Marsha

    Hey there,

    These look great! One question, did you use mini muffin tins or the standard size.

    I’m making these tomorrow for NYE!

    Thanks!

    Marsha

  25. Do you think these could be made a head of time and freezed — and then warmed up before serving? They look yummy! Also, since I live in Europe I can’t get this frozen bread dough — wondering if I could try with croissant dough (the kind that Pillsbury makes in a can from the fridge section). Hmmm….

  26. I made this yesterday for some friends of mine. It was so good! All my friends loved it and I shared the recipe with about 5 people. My daughter thinks this is the best thing she ever ate. Thanks so much for this recipe!

  27. Rachel

    I made these today and they were amazing. A couple of notes: I am not sure if the two cups of spinach is before or after cooking (I assume before), but I used about four fresh cups. It was too creamy for my taste with only two cups. I also added a bit more Parmesan, omitted the salt and garlic salt (too much salt/sodium!) and subbed cayenne for ancho powder, as I couldn’t find it in the store. Yum! Thanks for sharing such a great recipe!

  28. Susan

    Just made these for a party last night and they were a HUGE hit! Thanks for sharing. I couldn’t find the “Simply” kind of french bread, so had to settle for the regular. But still great! This will be a repeater for sure!

  29. Cyndee

    Could I make these the night before and keep them in the fridge until I cook them as an appetizer the next day? Also, thoughts on using a mini muffin pan?

  30. Jen

    Thinking of making these for an Easter appetizer for this weekend, but I have a question – would it be possible (or has anyone already done this?) to make them ahead of time & then warm them up?? And if so, should I just heat them in the microwave for a few seconds? Any thoughts/suggestions would be helpful!! Thanks 🙂

  31. Liz

    Making them tomorrow. They look awesome! I am a little confused by the end of the instructions where it says to let cool 3-5 minutes before removing them from oven?

  32. Amy

    I love your detailed pictures! It certainly helps those of us that are “challenged” in the kitchen. Thanks and I can’t wait to make these.

  33. Catherine

    I can’t eat gluten, but this mini bread bowl is great for so many fillers!!! I doing this for my brother and SIL baby shower!! Oh yes, I love it! Thank you.

  34. Erin

    Has anybody tried to make these in a mini muffin tin? If so, can you share any changes required for recipe, times etc. Thanks!

  35. 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

  36. 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

  37. 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?

  38. 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!

  39. 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?

  40. 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!

  41. 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.

  42. 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?

  43. 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???

  44. 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!

  45. 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.

  46. 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!

  47. 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!

  48. 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.

  49. 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!

  50. 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.

  51. 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. 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.

  52. Sandra

    I made these yesterday for my niece’s baby shower. They were the first things to go. So delicious. I did make a few changes. Couldn’t find the simply brand, so I used the regular roll of pillsbury french bread. I cut the roll in 12 pieces instead of 10. I used 1/2 of an 8 ounce block of cream cheese and added extra spinach thinking I’d need it due to the two extra “bread bowls”. They turned out fantastic. Thank you so much for such a creative recipes.

  53. Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point.
    You definitely know what youre talking about, why throw away
    your intelligence on just posting videos to your site when you could be giving us something
    enlightening to read?

  54. whoah this blog is fantastic i really like studying your posts.
    Stay up the great work! You know, a lot of people are hunting around
    for this info, you can aid them greatly.

  55. Debbie

    I would love to make these but in Canada we do not have the Simply line…could you suggest something else? the tea biscuits from pillsbury in the can perhaps or what about cut up crescent rolls…wish we could get all the same things up here!

  56. Laura

    Hey I was wondering if you could ass artichokes to this recipe? And if so how? I love spinach artichoke dip and would love to make it in mini bread bowls!

  57. Mara

    I made these for my last law school class meeting and 8 of us ate two batches! They were a hit.
    I made one batch with squares of Pillsbury croissant dough (the can that comes in one flat sheet for other uses, not cut into triangles for croissants). The bread bowls looked a little classier with the corners of the dough squares folded over the cheese, and the flat dough didn’t try to creep back down into the muffin tin like the elastic french bread dough, but taste-wise we all preferred the french bread dough.

  58. Jill Brown

    Ok, just got them out of the oven. A few comments about this recipe/process: First, I used mini muffin tins. All I did was cut the dough just like the directions, then cut them in half. I was not having great luck (my skills are low) pressing the dough into the tins. They kept shrinking back to a small lump. I had to smooth each one out right before I added the spinach dip. Also, I used a bit too much dip in each cup. The dough rises some, so it pushes the dough up and almost out. This is a little time consuming. I am trying out recipes for an upcoming Baby Shower, and the mommy had a “craving” for them, so I thought I would try them before. I am not sure. Wasn’t sure if the “2 Cups” spinach was pre-cooked. It didn’t yield much, but after cooked. I was also confused at the end of the directions when it says “Remove and let cool for 3-5 minutes before removing from oven.” how do you remove, cool, then remove from oven? Just tasted finished product. Kinda doughy but spinach was excellent!!! I tried rolling the dough in flour and then with a rolling pin with some of them. It resulted in same taste, but dip didn’t rise up which is good, I will probably do that next time to all of them. Thanks for recipe. All in all tasty but a bit laborious.

  59. Jeanne

    These look wonderful. I am going to make them for a party tomorrow. I know these are the regular muffin tins, but do you see any reason why I should not use the mini muffin tins?

  60. Carlie

    Just made these for Thanksgiving right before I put the turkey in the oven. They came out heavenly and I’m having trouble trying not to eat them all before everyone gets here! Great recipe and everything came out perfect!

Leave a Reply

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

Recipe Categories