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 🙂

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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
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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

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207 Responses
  1. 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!

  2. Tricia

    These look great. Can you make any part of it up ahead of time then cook it before a party?

  3. Amanda

    Made these tonight for a going away wine party/picnic….YUM! The filling is delicious all on its own!

  4. 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.

  5. Eleyn

    These look so easy to make I might just have to run to the store to get the ingredients. Yum! 😀

  6. 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.

  7. 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?

  8. 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 🙂

  9. 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?

  10. 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!

  11. 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!

  12. Peggy

    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!

  13. Linda

    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….

  14. 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

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  16. 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!

  17. Karmen Sadler Diaz

    As always this recipe wasn’t only a winner but a keeper! I always know I can count on you for simple ingredients and blow your mind taste :)!

  18. 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!

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  20. Debbie Moffat

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

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  22. 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!

  23. Tara

    These look amazing! Did you use a mini muffin tin( I am assuming you did) or a regular. It’s hard to tell. Thanks for sharing!

  24. 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.

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