Tuesday, January 01, 2013

Baked Spinach Dip Mini Bread Bowls

How was everyone's New Year's? We are into 2013 now, which means heading into the 8th year of this blog. That's completely nuts.

So last night I went to a friend's house for a party to celebrate the New Year, and I wanted to find a quick and delicious appetizer-y type thing to bring. I had found this recipe recently on Pinterest (surprising, I know) and decided it would work really well. And it did! These are super easy to make and REALLY good. They worked well for the party. Portable, easy to carry around and eat, still good even at room temperature. I will warn you that it only makes 10 servings but they are substantial. I really liked these. I have no idea if other people liked them because vodka. I came home with an empty serving tray though so I'm going to assume people enjoyed them? I will definitely keep this recipe around.

rbead bowl

Baked Spinach Dip Mini Bread Bowls
Picky Palate

1 roll refrigerated french bread loaf
2 tablespoons extra-virgin olive oil
2 cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 cup light sour cream
2 tablespoons shredded Parmesan cheese
1/8 teaspoon ground ancho chile pepper
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 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 by pressing in between your 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.

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.

Servings: 10

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