Spinach Dip Mini Bread Bowls

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

Does it get any better than spinach dip? In little bread bowls? Nope. Party food and Game Day 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.

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

spinach dip ingredients

What You’ll Need

  • refrigerated french bread loaf
  • extra virgin olive oil
  • bag spinach leaves
  • fresh garlic
  • cream cheese
  • sour cream
  • parmesan cheese
  • smoked paprika
  • garlic salt
  • kosher salt
  • black pepper
  • shredded mozzarella cheese

Can I Use Other Bread Options?

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

slicing refrigerated dough

How To Make Spinach Dip Bread Bowls

  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, 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.

bread dough going into muffin tin

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.

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

bread dough pressed into muffin tin

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

cooking spinach and garlic in skillet

Chop the baby spinach and cook in hot skillet. It wilts quickly 🙂 Now add your garlic and stir it all up for a good minute or so.

spinach dip ingredients in mixing bowl

Place your cream cheese, sour cream, spinach and parmesan cheese into a mixing bowl. Mix  and add a pinch of smoked paprika then add the garlic salt. Add the salt and pepper. Give another good mix.

scooping spinach dip into bread dough

Scoop dip into your bread bowls.

spinach dip in bread bowls before baking

Sprinkle with cheese, bake for 15 minutes, until golden.

baked spinach dip on serving plate

Wait until you dig into these 🙂  Enjoy!

spinach dip bites on serving tray

How To Serve

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. Reheat as needed. Note, these are best enjoyed the day of baking them.

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

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • mixing spoon
  • measuring cups
  • measuring spoons

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: easy appetizer recipe, easy party food, spinach dip recipe

photo collage of spinach dip bread bowls

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207 Responses
  1. joannie

    Can i use other dough? make my own or gluten free? I’m considering attempting them for friend who is gluten free

  2. 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!

  3. Cecile@My Yellow Farmhouse

    I ‘pinned’ this recipe a while ago. I’m going to make these today for a dinner party. I can’t wait to try these!! (I’m going to try using mini muffins pans as one person mentioned above.)

  4. 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?

  5. 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.

  6. 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.

  7. 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!

  8. 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!

  9. Angelina

    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.

  10. domain

    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?

  11. Emily @ AllFreeCasseroleRecipes

    I just found this gem of a recipe and I LOVE it! Putting baked dip into mini bread “bowls” is such a great idea! I’ve never seen anything like this before. Thanks for sharing!

  12. 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.

  13. Sandra

    OMG, you’re a genius! I’ve been keeping low carb, but this I cannot live without trying! Off wagon is it!

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