Baked Spinach Dip Mini Bread Bowls

I love spinach artichoke dip! This recipe is a smaller, bite size, version of spinach dip! It is spinach dip wrapped in bread…what is better than that!?

Baked Spinach Dip Mini Bread Bowls

Baked Spinach Dip Mini Bread Bowls

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 (I used Chili Powder)
1/8 teaspoon McCormick Gourmet Garlic Salt
1/8 teaspoon McCormick Gourmet Sicilian Sea Salt (I used Kosher salt)
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

Directions

1.  Preheat oven to 350 degrees F.

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. As the spinach and garlic cool down a bit, spray 10 regular muffin cups (can also use mini muffin tins) 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.

4.  Mix cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper together in 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.

Recipe Source: http://picky-palate.com/2011/01/31/baked-spinach-dip-mini-bread-bowls/

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Avocado Crostini

I love a good guac but I wanted to amp it up for Valentine’s Day last year. I found this recipe and I haven’t made guac the same since.

Avocado Crostini

Avocado Crostini

Ingredients

  • 1 french bread baguette, cut into 1/4-inch thick rounds
  • 1 avocado, peeled and pitted
  • 2 teaspoons fresh lime juice
  • 1/2 jalapeño pepper, seeded and minced
  • 1 1/2  tablespoons chopped fresh cilantro
  • 1/2 scallion, finely chopped
  • 1 small clove garlic, minced
  • 2 ounces fresh goat cheese (secret weapon!!)
  • 1 tablespoon extra virgin olive oil
  • 1/4  teaspoon salt
  • 1/8  teaspoon black pepper
  • 1/2  cup grape tomatoes, finely chopped
Directions
1. Preheat oven to 400 degrees. Bake until toasted, but not browned, 2 to 3 minutes. Set aside.
2. Using a fork, mash avocado, lime, jalapeño, cilantro, scallion, garlic, goat cheese, oil, salt, and pepper in a small bowl.
3. Spread 1 to 2 teaspoons avocado mixture on each crostini and top with tomatoes.
Tip: Make these up to 1 hour ahead of time and keep covered at room temperature.

The source of this recipe:
http://www.recipe.com/avocado-crostini/?socsrc=recpin08912avocadocrostini