I don’t know why I have never shared this recipe with all of you before. I first made this recipe a few years ago when we lived in this small college town apartment. We were having friends over to celebrate our birthdays (birthday week is coming up, y’all!) and decided to have a carb fest with these Spinach Dip Bread Bowls as the main attraction. They are everything I look for in a party dish – cheesy, tasty, and full of carbs!
I would probably normally go on and on … talking out birthday week or the other dishes we love to make when friends come over … but this week is crazy. A migraine set in yesterday, so I’m still not feeling 100% today. Plus, there are taxes to start working on, client work, posts to work on, family stuff, etc. You all know the kind of weeks I am talking about where there is more to do than energy or time will ever allow. Therefore, we are keeping it short and sweet this week and getting right to the recipe!
- 13.3 oz roll of refrigerated french bread loaf
- 1-2 tbsp evoo
- 2 c chopped baby spinach
- 1 clove garlic, minced
- 4 oz softened cream cheese
- ⅓ c light sour cream
- 2 tbsp grated parmesan cheese
- ½ tsp chile pepper (gives flavor, not spice)
- ½ tsp garlic salt
- Black pepper to taste (I'm liberal with it.)
- ½ Cup shredded mozzarella cheese (reserve half for the topping)
- Preheat oven to 350 degrees F.
- Unroll the french bread loaf and slice into 10 equal size slices. Flatten each slice into about a 3 in round circle by pressing between your hands and/or carefully pulling.
- Spray 10 regular muffin cups with non stick cooking spray and press your bread slices into the bottom and up sides of the muffin cup. Set aside.
- Heat oil in skillet over medium heat. Add spinach and cook until slightly wilted; this should only take a few minutes. Then, add garlic and stir for another minute.
- Place cream cheese, sour cream, cooked spinach, and the rest of the ingredients (minus part of the mozzarella you have saved for the topping) into a medium bowl. Mix until well combined.
- With a cookie scoop or a spoon, scoop dip into each of the centers of bread bowls.
- Top evenly with remaining mozzarella.
- Bake for 15-17 minutes until they begin to turn a nice golden brown on the edges. Remove and let cool for 3-5 minutes.
- NOTE: Depending on how full you like these muffins, you may have enough filling for another roll of french bread. Increasing sour cream to ½ cup and adding ½ cup more of spinach would help stretch the mixture well.
Hope you enjoy!!