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
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!
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.
How To Make Spinach Dip Bread Bowls
Preheat Oven to 350 Degrees F.
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.
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.
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.
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.
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.
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
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.
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Love these cute little bowls with the added goodness of spinach!
I was wondering how long you can store the spinach filling before you make it.
Hi,
Is it 2 cups of fresh baby spinach before or after it is chopped?
Thank you!
SE VE DELICIOSO MUCHAS GRACIAS POR COMPARTIRLA
mmmm…this looks very tempting
Can these be frozen and reheated?
Wondering if these can be frozen and served later or would they be soggy?
I will using mini muffin pans so how would I divide the dough up?
Can I freeze these
Can i use other dough? make my own or gluten free? I’m considering attempting them for friend who is gluten free
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!
Just made these today for a birthday party, they were delicious! Thanks for the recipe!
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.)
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?
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.
Loved the Spinach Dip Mini bowls
Can you use phyllo pastry? I can’t get that french bread dough here.
I think Phyllis would work great.
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.
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!
Love this idea to help with portion control.
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!
Do you by chance how many total calories this is?
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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!
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.
So glad to hear it Sandra! Thanks for sharing!
Jenny, can these be made ahead? If yes, how long?
Look wonderful! I wonder if they could be made ahead…
OMG, you’re a genius! I’ve been keeping low carb, but this I cannot live without trying! Off wagon is it!
I’m from Canada, what would be an alternate for the Pillsbury, we don’t have the simply line
Hello! Thank you for these. I made them for a political fundraiser and they were a smash hit! I posted your recipe, citing you on my blog: http://www.ExploringAmes.com
QUESTION:
what size is the muffin tin? Mini or regular size?
I used regular. 🙂