Spinach dip is the most delicious version of spinach that I have ever eaten. I just love the taste of it while it’s sitting on top of some delicious bread, but sometimes, its kind of hard to eat. Don’t you think. I remember one time at my grandmother’s house in Christmas, my aunt had brought in some delicious spinach dip that everybody was enjoying on some bread. Then, my sister lost control of control of her bread!!! the hod dip fell all over mother and it burnt her legs real bad! Her dress was ruined! my mom had to borrow one of my grandmothers skirts while they put her dress to wash, man spinach dip can be dangerous. I wish we’d had these babies when that happened:

We’ll luckily you’ll be able to avoid the mishap, here is the recipe for the Baked Spinach Dip Bread Bowls:

3.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury

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 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

1.  Preheat oven to 350 degrees F.  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, 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.

10 mini spinach dip bread bowls