Mini Spinach Dip Bread Bowls

Its that time of year again-- NFL season. Although hubby likes the typical little smokies in a blanket or wrapped in bacon and brown sugar, I thought I would take advantage of this snack-filled time and try other finger foods.

These bread bowls are a little too froo-froo for football, but they're super cute and very tasty, and my favorite-- VERY easy! The recipe says it makes 10, but I would go ahead and make 12 and fill a whole muffin pan.


Ingredients

• 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

Directions

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 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, Ancho 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 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven.