Baked Spinach Dip Mini Bread Bowls
1 (3.3-oz) roll of refrigerated French bread loaf
2 T. extra virgin olive oil
2 c. baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz. softened cream cheese
1/2 c. light sour cream
2 T. fresh shredded Parmesan cheese
1/8 t. ground ancho chile pepper
1/8 t. garlic Salt
1/8 t. sea salt
1/8 t. freshly ground black pepper
1/3 c. shredded mozzarella cheese
Preheat oven to 350°. 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 with your hand. 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 then turn heat off.
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 pan.
10 mini spinach dip bread bowls