You’d never know it by looking at this blog, but my favorite type of food to make and eat is appetizers. I never get to make them though, because the recipes always make a boatload, and the hubby and I can only eat so much (although he would disagree), and I despise throwing away food (because I’m cheap, not for any more honorable reason).
So I love it when my friends throw parties that I can bring something to, because it means I get to make some of my favorites! I’ve made these Spinach Dip Bites that I adapted from Picky Palate several times, and they’re always a big hit.
I mean what’s worse than being at a cocktail party, seeing and smelling some incredible dip, but passing it up because you know it’s going to be a pain to carry around a plate and a drink and still be able to do the actual chip to dip to mouth motion over and over again? The answer is nothing. Nothing is worse than that. Especially when the dip in question is garlicky, creamy spinach dip.
The solution, obviously, is to combine the dip and the dipping vessel into one bite-sized concoction. So when your tummy is rumbling and you can feel yourself getting a little too tipsy because you haven’t eaten in far too long (let’s be honest… an hour), and you see an old friend beelining towards you, you can just pop one (or three) in your mouth and not be tied down by your plate, so you can focus on not spilling your wine all over her when she bear hugs you.
Or, ya know, just eat them like normal because they taste good. Whatever.
Spinach Dip Bites
Adapted from Picky Palate
- 1 (13.3 oz) roll of refrigerated french bread loaf (like Simply Pillsbury)
- 2 tbsp. canola oil
- 2 cups baby spinach, coarsely chopped
- 1 clove garlic, minced
- 3 oz cream cheese, softened
- 1/2 cup light sour cream
- 2 tbsp. fresh shredded parmesan cheese
- 1/8 tsp. ancho chile pepper
- 1/8 tsp. garlic salt
- 1/8 tsp. sea salt
- 1/8 tsp. black pepper
- 1/3 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking spray. Unroll package of french bread dough and slice in half lengthwise (but hold the two halves together), then cross-cut into 12 equal size slices, about 3/4″ thick, so you end up with 24 little pieces of dough. Flatten each piece with your hands, and press into the bottom and up the sides of the muffin cup. They might puff back up, but that’s OK. Just try to keep pressing it into a cup as best you can. Set aside.
Heat oil in medium skillet over medium heat. Cook and stir spinach a few minutes until wilted, then add garlic, stir for another minute, then turn heat off.
Place cream cheese, sour cream, cooked spinach and garlic, parmesan, ancho chili powder, garlic salt, salt, and pepper into a medium bowl. Mix until well combined. With a spoon, scoop dip into each of the centers of mini bread bowls. Top with bit of shredded mozzarella and bake for 15-17 minutes, until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from pan.