Football food season is nearly upon us and that means it’s time to start thinking about snacks and appetizers that feed a hungry crowd.
A true classic that seems to be a hit at any of my get-togethers is spinach artichoke dip. Even the veggie haters seem to love this dip! It’s warm and creamy and perfect for spreading on crackers or chips. I thought it was high time we took spinach artichoke dip to the next level! I did it by baking the dip inside a little cup made of sweet Hawaiian bread.
These little dip cups are quick to prepare, with just a few extra minutes of hands-on time while you cut the bread into circles and place it in a muffin tin. Once the bread cups are filled, it’s off to the oven until the bread is toasty and the dip is creamy.
Here’s what you’ll need: Monterey jack cheese, artichoke hearts, mayonnaise, spinach, garlic, cream cheese, and sweet Hawaiian bread.
To make the dip, it’s easiest to start with softened cream cheese and frozen spinach that has been thawed completely. Dump everything right into a mixing bowl and stir with a spoon until it’s well combined.
Use a round cookie cutter to cut a circle from the center of a slice of bread. Alternately, use a drinking glass with a thin edge to cut the circle of bread. Press the bread into an ungreased muffin tin.
Pop the muffin tins into the oven and bake for about 15 minutes. These don’t take long. You’ll just want to let the bread toast up and get the dip warm and melty. Carefully remove the bread cups from the muffin tin and dig in! These are best served warm, but they’re not too shabby at room temperature either!