Baked Spinach Dip in Individually Sized Bread Bowls
I’ve always fashioned myself a Spinach Dip Connoisseur of sorts. If it is on a menu, I order it about 99.9% of the time – often as an entree, but mostly because I just don’t like to share. My absolute favorite spinach dip in the WORLD is from a bar in DC called Stoney’s – the cream cheese to spinach ratio is like 4:1, and the dipping mechanism is pizza dough. Yes, pizza dough! Why hasn’t anyone else thought of this? I couldn’t tell you what they do to said dough, but it is a perfect golden brown, soft, buttery, and simply amazing. Spinach Dip is still tasty when served with carrots, but it’ll never be as good when served with carbs. Like serious, I-just-gained-5-pounds carbs.
With all that said, let me introduce you to these amazing confections: Baked Spinach Dip in Individually Sized Bread Bowls. They are ah-maze-ing to eat, but they also provide equally entertaining people watching. I’ve made and brought them to several dinner parties now, and the scene is almost always the same. The guys dig in right away – Cream cheese? More cheese with spinach? Buttery bread? Sign. Me. Up. The ladies, however, often say, “well, maybe I’ll just try a little of this” and they daintily slice the cupcake of spinach goodness into quarters and help themselves to a whole one square inch! Way to live it up ladies. Then, when they think no one is looking, they go in for another quarter slice. Then, soon-there-after, they take the remaining half. By the end of the night they’ve had three or four entire cupcakes (aka spinach bowls), and think no one saw them. Oh, don’t be fooled – I’m watching. Long story short, everyone loves these, even those who have something against carbs. Because they still eat them, and they love it. These little spinach bowls are all sorts of cheating on any diet you might be on, but they are worth the cheat. I wouldn’t steer you wrong. I swear!
- Preheat oven to 350 degrees F. Spray the muffin cups with non stick cooking spray. Unroll package of crescent rolls, and roll each triangle (1 crescent roll) into a ball.
- Using your hands, press each slice into about a 3 inch round. Press into the bottom and up the sides of the muffin cup. Set aside.
- Heat the olive 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 the heat off.
- Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, 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 mozzarella cheese and bake for 15-17 minutes – the edges should just barely be turning brown. Remove, and let cool for 3-5 minutes.
See? Super easy, and super tasty. Enjoy!
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This recipe was originally found, and slightly modified from, the Picky Palate website.