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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Buffalo Cauliflower

Talk about a healthy and spicy snack! This take on anything buffalo style takes cauliflower to the next level! These little bites of goodness are also baked and not fried which makes them that much healthier!

Buffalo Cauliflower

buffalo cauliflower

Ingredients

1 head of cauliflower (or 1 bag of cauliflower florets)

For the batter
1/2 cup all purpose flour
1/2 cup water
dash of Frank’s Wing Sauce or Frank’s Original Hot Sauce (or any hot sauce of your choice…I am partial to Sambal chili sauce)
1/4 teaspoon garlic salt
1/4 teaspoon dried onion

For the buffalo sauce
1/4 cup Frank’s Wing Sauce (or any hot sauce of your choice…still partial to Sambal)
3 Tablespoons salted butter, melted
pinch of salt

Directions

Preheat the oven to 450 degrees. Line a baking sheet with tin foil and spray with non-stick spray and set aside.

Wash your head of cauliflower and cut into florets. You can make a variety of sizes. Or buy your cauliflower already cut into florets.

In a medium bowl, mix together the batter ingredients. It will be fairly thick.

Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer. Bake for about 15 minutes until the batter just hardens.

In a small bowl, mix together the buffalo sauce ingredients.

Once the cauliflower are done, remove from the oven and brush them with the buffalo sauce. Again, fully and evenly coat each piece.

Put back into the oven and bake for a few more minutes (5-7 minutes), until the sauce has mostly dried and the cauliflower is crispy.

Remove from the oven, let cool, then enjoy!

Recipe source: http://www.persnicketyplates.com/2013/04/buffalo-cauliflower.html