Baked Spinach Dip Mini Bread Bowls

I mentioned yesterday that a friend wanted some suggestions for a party she was going to on Sunday.  After finding my tortilla pinwheels lacking, she played around the web and found this site and a recipe for little mini bread bowls filled with spinach dip.  She said they were really good, so I thought I would share the recipe with you.

Baked Spinach Dip Mini Bread Bowls courtesy of Picky-Palate.com

Baked Spinach Dip Mini Bread Bowls courtesy of Picky-Palate.com

Baked Spinach Dip Mini Bread Bowls

from Picky-Palate.com

  • 13.3 ounces roll of refrigerated french bread loaf, I used Simply Pillsbury
  • 2 Tablespoons extra virgin olive oil
  • 2 cups baby spinach, coarsely chopped
  • 1 clove fresh garlic, minced
  • 3 ounces softened cream cheese
  • ½ cup light sour cream
  • 2 Tablespoons fresh shredded parmesan cheese
  • ⅛ teaspoon  Ancho Chile Pepper
  • ⅛ teaspoon  Garlic Salt
  • ⅛ teaspoon Salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅓ cup shredded mozzarella cheese

Preheat oven to 350 degrees F. Spray 10 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, Parmesan Cheese, Ancho Chili Powder, 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 pan.

10 mini spinach dip bread bowls

I admit they do look yummy and she has promised to make a batch for me to try.

Tuscan Panzanella Salad

This is great with grilled chicken or steak.

 

Tuscan Panzanella Salad:

  • 1 cup basil leaves, torn
  • 4 green onions, sliced
  • 6 kalamata olives, halved or sliced
  • 3 large tomatoes, cut into 1-inch pieces
  • 1-15 oz can cannellini beans, drained
  • 3 tbsp red wine vinegar
  • 1 tbsp water
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • ½ tsp pepper
  • ¼ tsp salt
  • ¼ cup shredded parmesan cheese

large bowl

 

In serving bowl, combine basil, onions, olives, tomatoes and beans.  Whisk together vinegar, 1 tbsp olive oil, garlic, salt & pepper.  Toss with tomato mixture and refrigerate until serving.  Just before serving, add to bread bowls and toss with croutons and parmesan cheese.

 

Bread Bowls:

  • 2 small loaves Shepard (round) bread
  • 1 tbsp olive oil or butter

baking sheet

 

Cut each loaf in half to make two bowls.  Hollow out the loaves to make bread bowls.  Tear the torn bread into 1-inch pieces, toss with olive oil and spread onto baking sheet and bake at 350° until toasted for croutons.