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.
|I wish there were a few leftover.|
Spinach Dip Mini Bread Bowls
of refrigerated french bread loaf, I used Simply Pillsbury
Tablespoons extra virgin olive oil
spinach, coarsely chopped
fresh garlic, minced
softened cream cheese
light sour cream
Tablespoons fresh shredded parmesan cheese
McCormick Gourmet Ancho Chile Pepper
McCormick Gourmet Garlic Salt
McCormick Gourmet Sicilian Sea Salt
freshly ground black pepper
shredded mozzarella cheese
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. Cook and stir spinach until
wilted, about 3 minutes then add garlic, cook and stir for another minute then
turn heat off.
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 dip bread bowls