Baked Spinach Dip Mini Bread Bowls

A delicious taste of Spinach Dip enveloped in little bread bowls! The perfect snack or side dish!

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Member Recipe By KatieHolt

Prep Time 20 min
Total Time 40 min
Servings 10

Ingredients

13: oz Roll of Refrigerated French Bread Loaf [Simply 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 McCormick Gourmet Ancho Chile Pepper

1/8: teaspoon McCormick Gourmet Garlic Salt

1/8: teaspoon McCormick Gourmet Sicilian Sea Salt

1/8: teaspoon Freshly Ground Black Pepper

1/3: cup Shredded Mozarella Cheese

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Directions

1 1. 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.
2 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 3. 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 oven.