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!

spinach dip bites on serving tray

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. 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. Jenny

      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.

  2. Jordan

    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.

    1. Jenny

      Hi Wendy, I did not test these in the freezer. Try testing a few from the batch you make. Hope it works. 🙂

  3. Heather - Chickabug

    Spinach dip!!! Those photos made the process so clear (and so delicious looking)!

    I can’t wait to try this one! : )

  4. 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!

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  8. Nicole

    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!

  9. 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!

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  11. Sharon M. Hauf

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

  12. LeeAnne Rogers

    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!

  13. 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!

  14. Ann

    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???

  15. 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?

  16. 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.

  17. 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!

  18. 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?

  19. 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!

  20. Laura

    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?

  21. 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?

  22. 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

  23. 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

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