Baking is a wonderful thing. I just love to do it. You get all the wonderful smells that spread throughout the house while something is baking. None of that fried smells you get from frying, say chicken, all evening. It’s also so easy!
I think the main reason I love to bake is because of the smells that come out from the oven… and when you pull out the treats from the oven the smell gets 100x better! I’m all about the lovely smells. It doesn’t have to be cookies or any dessert to smell great. Actual food can smell great too fresh from the oven!
These baked spinach dip mini bread bowls are a perfect example of baking foods that are super easy to make (and smells fantastic out of the oven). All you do is cook the spinach and garlic… and prepare the bread bowls with the mixture on top. Then pop into the oven and let it bake.
This is a perfect appetizer to a meal and tastes delicious. You don’t need to dip your bread into spinach dip because it’s right on top of the bread already baked on. Now this is definitely made for the lazy people who hate dipping. It also spares the mess of dipping… not to mention it’s all packed into a cute mini bread bowl!
Baked Spinach Dip Mini Bread Bowls
Recipe from Picky Palate
makes 10 mini bread bowls
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
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 fresh shredded parmesan cheese
1/8 teaspoon ancho chile pepper
1/8 teaspoon garlic salt
1/8 teaspoon table 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, 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.
- 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.