Baby spinach, coarsely chopped Extra virgin olive oil Fresh garlic, minced Fresh shredded Parmesan cheese Freshly ground black pepper Light sour cream McCormick Gourmet Ancho Chile Pepper McCormick Gourmet Garlic Salt McCormick Gourmet Sicilian Sea Salt Refrigerated french bread loaf shredded mozzarella cheese Softened cream cheese Appetizers

Wedding Food Ideas: Baked Spinach Dip Mini Bread Bowls

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Baked Spinach Dip Bread Bowls

Baked Spinach Dip Mini Bread Bowls
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Rating: 0
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via: Picky Palate
Servings Prep Time
1 serves 10 20 minutes
Cook Time
20 minutes
Servings Prep Time
1 serves 10 20 minutes
Cook Time
20 minutes
Baked Spinach Dip Mini Bread Bowls
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
via: Picky Palate
Servings Prep Time
1 serves 10 20 minutes
Cook Time
20 minutes
Servings Prep Time
1 serves 10 20 minutes
Cook Time
20 minutes
Ingredients
  • 13.3 oz Refrigerated french bread loaf
  • 2 tablespoon 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 tablespoon Fresh shredded Parmesan cheese
  • 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
  • 1/8 teaspoon McCormick Gourmet Garlic Salt
  • 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
  • 1/8 teaspoon Freshly ground black pepper
  • 1/3 cup shredded mozzarella cheese
Servings: serves 10
Units:
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serves: 10 mini bowls
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via Picky Palate


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