July 1, 2012

Spinach Dip Bread Bowls–Brownie Pan

July 1, 2012

The Pampered Chef Brownie Pan is one of my favorite products.  It is so versatile… you can make anything from brownies to individual meat loafs and deep dish pizzas!

SPINACH DIP BREAD BOWLS
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons extra virgin olive oil
5 - 6 oz container fresh 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 Ancho Chile Pepper (optional)
1/8 teaspoon Garlic Salt
1/8 teaspoon Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F. Spray brownie pan with non stick cooking spray. 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 square, I did this by pressing in between my hands. Press into the bottom and up sides of the brownie cups. 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.
  4. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges (I baked about 18 minutes). Remove and let cool for 3-5 minutes before removing from oven.


12 mini spinach dip bread bowls (you can cut in half or quarters for bite size)


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