Okay. I KNOW I’m not the only one a little bit obsessed with the recipe pins over on Pinterest. Sometimes I find myself utilizing that little search bar on the home page just so that I can scroll through pages and pages of drool-worthy pins depicting anything from soups and paninis, to appetizers and cupcakes. It’s. Just. Too. Good.
When I stumbled upon the pin below, I knew I had to go beyond just the picture. This was one pin that absolutely NEEDED to be recreated in our kitchen.
Source: Picky Palate
Once I got down to it, the process was pretty simple. A handful of chopped spinach here, a spoonful of cheese there and a pinch of spices on top before blending it all together. John was out with a friend while I was prepping this recipe and got home just as I was pulling the bread bowls out of the oven. He later told me that the scent of the baking pastries had traveled all the way down to the garage a floor below, and he knew that something special was brewing (or baking, in this literal case).
These are images snagged from Picky Palate since my foodie photo skills aren’t really up to par. My mouth is watering just remembering the heavy scent and aromas of the garlic, spinach, chili powder, cheeses and dough.
Source: Picky Palate
Baked Spinach Dip Mini Bread Bowls
Ingredients:
13.3 oz roll of refrigerated french bread loaf (I actually used crescent rolls and it worked really well)
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 chile pepper
1/8 teaspoon garlic salt
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of refrigerated dough 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, 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 to 17 minutes until just turning brown on edges. Remove and let cool for 3 to 5 minutes before removing from oven.
You can see in the photo below that my bread bowls came out a little fluffier than my inspiration pin’s finished product. I think it has something to do with the fact that I used crescent roll dough instead of french bread. I was A-OKAY with the extra buttery, extra pillowy carbs.
Hope you have a great week! My last day at the newspaper is tomorrow – It’s a bittersweet week, but I’m looking forward to starting fresh at a better company come Monday. I’ll definitely keep you guys posted!
