I actually really like spinach. It’s leafy and green and healthy-all the things I don’t generally like about food. But spinach tastes good, unlike so many other green veggies (Asparagus can you hear me? I’m talking to you!!). I like salads with fresh baby spinach and I like sauteed spinach with garlic and while I’ve never had creamed spinach, it sounds lovely. However, spinach dip is where it’s at.
I think spinach dip is one of the most addicting appetizers/dips. I love breaking off a piece of Hawaiian bread and dunking it in. Then I go for seconds and thirds and fourths. Then I lick my fingers clean. When I saw this recipe for spinach dip bread bowls I knew I had to try it because the only thing that can make spinach dip better is the addition of mozzarella and parmesan cheeses.
Kara and I made these bread bowls as part of the Mother’s Day meal we prepared. They were really simple; we cooked them that morning and rewarmed them in the oven right before dinner. They were great. My mom loved them!
Yield: 10 mini spinach dip bread bowls
13.3 ounce roll of refrigerated french bread loaf, I used Simply Pillsbury
2 tablespoons extra virgin olive oil
2 cups baby spinach, coarsely chopped
1 clove garlic, minced
3 ounces cream cheese, softened
½ cup sour cream
2 tablespoons fresh shredded parmesan cheese
1/8 teaspoon Chile Powder
1/8 teaspoon Garlic Salt
1/8 teaspoon Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 cup shredded mozzarella cheese
Preheat oven to 350 degrees F. Spray muffin pan with non stick cooking spray. Unroll package of french bread loaf and slice it into 10 equal size slices, about 1-inch thick. Press each slice into about a 3-inch round. Then press into the bottom and up sides of the muffin cup. Set aside.
Heat olive oil in a skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes. Add garlic, cook and stir for another minute, then turn heat off.
Place cream cheese, sour cream, cooked spinach and garlic, parmesan cheese, chili powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. Scoop dip into each center of the bread bowls. Top evenly with shredded mozzarella 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.
Source: Picky Palate