Baked Spinach Dip Mini Bread Bowls


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

  1. 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.
  2. 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.
  3. 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.

31 thoughts on “Baked Spinach Dip Mini Bread Bowls

  1. Jocelyn


    These look delicious. And I just bought an obnoxiously huge bag of spinach from Costco. πŸ™‚

  2. MereBear

    Love love love that you used pillsbury for those of us who are a little too baking challenged to do that whole bread from scratch thing… πŸ˜€ I have to try these, I’m a spinach dip fanatic.. Thanks for the recipe!

  3. kacey

    I love this idea! These are way too cute! I’ve never thought to make individual spinach artichoke dip. I saw these on foodgawker and love your blog!

  4. Lisa

    These look wonderful! Before I make them, just wanted to ask about one of the items in the list of ingredients. The list includes “1/8 teaspoon chile pepper,” but step 3 of the directions mentions Ancho Chili Powder rather than chile pepper. I assume I should buy/use Ancho Chili Powder?

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  6. Michelle

    Terrific recipe… any idea on if these would be freezable?? It would be great if you just want to have them on hand for guests (or you are just craving a few)!

    1. Krystal Post author

      I have not tried freezing these, but I would imagine that they would be freezable right before you put them in the oven. Maybe add a few more minutes to the timer, and your set. Let me know how that turns out!

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  8. Melissa

    These look so yummy. I think I am going to try them for a dinner party appetizer. A couple questions though. Did you use regular sized muffins or mini? Do you serve them warm or cold?

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