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Sunday, July 24, 2011

Baked Spinach Dip Mini Bread Bowls

Are you looking for a great appetizer or side dish? Do you like spinach dip but wish it was less messy? This is for you! I love spinach dip and I love bread but most of all I love this recipe! I have made it several times this month and it turns out great every time!  The recipe below includes my adjustments.


Baked Spinach Dip Mini Bread Bowl Recipe

24 pieces of fresh roll dough or thawed frozen roll dough
2 tablespoons canola oil
2 cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 cup sour cream
¼ cup shredded Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 tablespoon siracha
1/8 teaspoon freshly ground black pepper
1/2 Cup shredded mozzarella cheese

Preheat oven to 350 degrees F.  Spray muffin pan with non stick cooking spray.  Press each piece of roll dough into about a 3 inch round, then press into the bottom and up sides of each 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, mozzarella cheese, siracha, garlic powder, salt and pepper into a medium bowl.  Mix until well combined.  With a cookie scoop, scoop dip into each of the centers of bread bowls.  Bake for 15-20 minutes until golden brown on the edges.  Remove and let cool for 3-5 minutes before removing from oven.

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