Friday, November 28, 2014

Mini Spinach Bread Bowls

These little Spinach Bread Bowls are super easy to make and great for the holidays as an appetizer. I've made these several times now, not just for the holidays, but for events like birthday parties and random get-togethers with friends and family.
 
  
 Ingredients
  • Bread dough to fit a 12 count muffin pan or 1 roll of refrigerated french bread loaf, Pillsbury's Simply Perfect
  • 2 tablespoons olive oil
  • 2 cups chopped spinach
  • 1 clove garlic, minced
  • 4 ounces cream cheese, garden vegetable flavor
  • 1/2 cup sour cream
  • 2 tablespoons parmesan cheese
  • 1/8 teaspoon garlic salt
  • 1/8 table salt
  • 1/8 black pepper
  • 1/3 to 1/2 cup mozzarella cheese
  • Flour for the refrigerated bread loaf
Directions
  1. Preheat oven to 350 degrees.
  2. Butter/grease or use a spray like Pam on the muffin pan.
  3. Remove bread from packaging and slice into 12 equal parts (flour the cutting board and knife). Press each slice flat, then press into the bottom and sides of each muffin space.
  4. Heat olive oil in skillet over medium high heat. Add spinach and cook until wilted, 3-5 minutes, stirring frequently. Stir in the garlic; cook about one more minute.
  5. In a medium bowl, mix together cream cheese, sour cream, cooked spinach, salts and pepper until well blended.
  6. Scoop mixture into the center of each bread bowl.
  7. Top with the mozzarella cheese.
  8. Bake 15-17 minutes until the cheese is melted and browning occurs at the edges.
  9. Remove from the oven and let cool about 3-5 minutes before removing from the muffin pan.
  10. Serve warm.
Tips
  • Prepare the spinach in advance. Wash and dry the spinach the day before. I used fresh spinach for this recipe and it took me about an hour to finely chop 2 cups. In my defense, I was watching TV while chopping!
  • If you're not a fan of the garden vegetable cream cheese, then use regular cream cheese.
  • If you want to save on calories, then substitute the regular sour cream, mozzarella cheese and cream cheese for their reduced fat or fat-free versions.
  • Serve the mini spinach bread bowls warm. 

This recipe's my modified version of one found at The Picky Palate, where the original version can still be viewed.

Thanks for stopping by,
Michelle

I'm linking up to Think Pink Sunday.


1 comment:

Julie Marks said...

These sound so delicious! I'll have to give them a try :)