Hope everyone had a fabulous weekend? How did you spend your extra day off?
The 30th Birthday celebrations continued through the weekend with BBQs, beers and bikes. We had a nice BBQ spread, I even tried out a few new recipes. The big hit — Baked Spinach Dip Mini Bread Bowls! (The Salted Carmel Cupcakes went quick too!) I pined the recipe on pinterest months back — so it was about time I gave it a try.
These little bread bowls are amazing and super easy to make. Served warm or cold they are a party must. I saw guests going back for seconds… don’t worry your secret is safe with me.
Did you try a new recipe this weekend?
xo,
Tiara
Linked To: Tasty Tuesdays
Baked
Spinach Dip Mini Bread Bowls
Spinach Dip Mini Bread Bowls
13.3 oz roll
of refrigerated french bread loaf, I used Simply Pillsbury
of refrigerated french bread loaf, I used Simply Pillsbury
2
Tablespoons extra virgin olive oil
Tablespoons extra virgin olive oil
2 Cups baby
spinach, coarsely chopped
spinach, coarsely chopped
1 clove
fresh garlic, minced
fresh garlic, minced
3 oz
softened cream cheese
softened cream cheese
1/2 Cup
light sour cream
light sour cream
2
Tablespoons fresh shredded parmesan cheese
Tablespoons fresh shredded parmesan cheese
1/8 teaspoon
McCormick Gourmet Ancho Chile Pepper
McCormick Gourmet Ancho Chile Pepper
1/8 teaspoon
McCormick Gourmet Garlic Salt
McCormick Gourmet Garlic Salt
1/8 teaspoon
McCormick Gourmet Sicilian Sea Salt
McCormick Gourmet Sicilian Sea Salt
1/8 teaspoon
freshly ground black pepper
freshly ground black pepper
1/3 Cup
shredded mozzarella cheese
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.
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.
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 oven.
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.
10 mini
spinach dip bread bowls
spinach dip bread bowls
