This recipe is adapted from Picky Palate‘s blog. I chose to make mine in mini muffin tins and I made about 24 out of this recipe. You could probably make even more with the spinach and cheese mixture, but you’ll need to add another french bread loaf roll to your grocery list. Great appetizer for a party!
13.3 oz rolls 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 Garlic Salt
1/3 Cup shredded mozzarella cheese
Preheat oven to 350 degrees F. Spray mini muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 20-24 equal size slices. 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, garlic salt, salt and pepper into a medium bowl. Mix until well combined.
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.