Thursday, December 3, 2015

Spinach Dip Bread Bowls

These little spinach dip bread bowls are SO incredibly yummy. My family and I devoured them the other night, and I honestly wish I had made more! Easy to make, and easy to eat. Just how I like it ;) These would be the perfect treat to make and take along to a holiday party or to a family get together!




Spinach Dip Bread Bowls (recipe from Picky Palete)

ingredients:
  • 13.3 oz roll of 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 fresh shredded parmesan cheese
  • 1/8 teaspoon 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
directions:
  1. Preheat oven to 350 degrees F.  Spray 10 regular 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.
Happy eating!
-Kylie

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