Baked Spinach Dip Mini Bread Bowls
- 13.3 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
- This recipe is vegetarian
- Produce
- Baby spinach (2 Cups)
- Garlic, fresh (1 clove)
- Mccormick gourmet ancho chile pepper (1/8 teaspoon)
- Cooking & Baking
- Black pepper, freshly ground (1/8 teaspoon)
- Mccormick gourmet garlic salt (1/8 teaspoon)
- Mccormick gourmet sicilian sea salt (1/8 teaspoon)
- Olive oil, extra virgin (2 Tablespoons)
- Bread & Baked Goods
- Roll of refrigerated french bread loaf (13 1/3 oz)
- Dairy
- Cream cheese (3 oz)
- Mozzarella cheese (1/3 Cup)
- Parmesan cheese, fresh (2 Tablespoons)
- Sour cream, light (1/2 Cup)
Preparation
Read recipe preparation on picky-palate.com
Social Stats
95.5Rating
1-100
1-100
63Tweets
1,838Facebook
Shares
Shares
82,730StumbleUpon
Views
Views
141,577PinterestPins
Recipe Stats
Published January 31, 2011 (2 years ago).
50 people saved this recipe.
