As soon as I saw this recipe I knew I had to make it. Whenever we have a big family gathering I always ask my sister to bring her spinach dip with the big veggie platter. This is exactly the same taste without the veggies to dip. They are made in a regular muffin tin so they are not really mini but they are so delicious - if you are a spinach dip lover like I am.
Adapted by: www.picky-palate.com/2011/01/31baked-spinach-dip-mini-bread-bowls
Ingredients:
13 oz roll of refrigerated french bread loaf
2 tbsp extra virgin olive oil
2 cups baby spinach, coarsely chopped
1 clove garlic, minced
3 oz softened cream cheese
1/2 cup light sour cream
2 tbsp fresh shredded parmesan cheese
1/8 tsp ground black pepper
1/8 tsp garlic salt
1/3 cup shredded mozzarella cheese
Preheat oven to 350 degrees. 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 between the palms of 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 and then turn off heat.
Place cream cheese, sour cream, cooked spinach, garlic, parmesan cheese and spices into bowl and mix until combined. With a medium cookie scoop, scoop dip into each of the centers of the break bowl.
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 serving.
Enjoy - Susan!
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