Wow we have really been neglecting our nummy site! To be honest, it is so hot down here in NOLA, new recipes have not been a priority. However, I am going to start making a much better effort!
Everyone loves a good spinach dip bread bowl and below is a mini version recipe so you don’t have to worry about germs or sharing with others. It is incredibly tasty and easy. I served these at a party recently along with Lacy’s (Grandmother Irene Tucker’s) Award-Winning Tomato Cups. You don’t really need to follow the directions for the spinach dip step by step and feel free to use your own spinach dip recipe. Season to your liking and enjoy! – ts
10 oz roll of refrigerated french bread loaf
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1/2 onion diced
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
fresh shredded parmesan cheese
2-3 cloves garlic finely chopped
salt and pepper
1/3 cup shredded mozzarella cheese
dashes Worcestershire sauce
dashes hot sauce
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 onions and 1/2 the garlic until soft. Then add and stir spinach until wilted, about 3 minutes then add rest of garlic, cook and stir for another couple of minutes then turn heat off.
3. Place cream cheese, sour cream, cooked onion spinach and garlic, Parmesan Cheese, and all seasonings 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.