Spinach dip.... Mini Bread Bowls... what's not to love???
13.3 oz roll of refrigerated french bread loaf
1 10 oz package frozen spinach, thawed and excess moister squeezed out
1 clove fresh garlic, minced
4 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon chile powder
1/8 teaspoon garlic salt
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese
Preheat oven to 350 degrees F. Unroll package of french bread loaf and slice into 12 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my fingers. Spray muffin cups with non stick cooking spray (I used a non-stick pan and didn't need to spray it). Press into the bottom and up sides of the muffin cup. Set aside.
Place cream cheese, sour cream, spinach, 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 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.
Original recipe found at Picky Palate.