Mini Spinach Dip Bread Bowls are an easy to grab, personal-sized bread bowls perfect for appetizers or sides at your next holiday party! With cheesy tangy filling and chewy, soft bread in every bite, you'll want a muffin for each hand!
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Do you love spinach dip as much as I do? It's my go to bread dip no matter how it's served, cold, hot, store bought, or homemade. Turning it into individual muffin cup bread bowls makes portion control a little easier, which is always appreciated.
These mini bread bowls have been a holiday favorite in our house for years. Soft, chewy, and golden on the outside, they pair perfectly with the creamy spinach artichoke filling and salty Parmesan flavor in every bite.
They're great for everything from casual get togethers to holiday spreads and special occasions. If you're a spinach dip fan, be sure to try my 3 Ingredient Spinach Artichoke Mac and Cheese too.
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💛 Why You'll Love This Recipe
- They're easy to make. Mix a filling, thaw some dough, and put it all together. This recipe is very beginner friendly, making it perfect for anyone to make and bring to the next holiday feast.
- They're personal-sized. One of the best things about these rolls is that they're perfectly portioned sizes meaning that they're a lot easier to serve.
- They're portable. Just like our Dairy Free Deviled Eggs, you can eat while sitting, standing, or on the road, and they'll still be delicious. No forks are needed.
🛒 Ingredients
Cream cheese. Forms the rich, tangy base of the spinach dip filling.
Cheese blend. Grated Parmesan (the green can) and shredded mozzarella add flavor and melt smoothly.
Artichoke hearts. Use jarred artichoke hearts, drained and chopped.
Rhodes frozen dinner rolls. These make the bread bowls quick and easy. If you prefer homemade dough, you can use dough from my 5 Ingredient White Bread Recipe or Easy Yeast Rolls for Beginners.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Choose block cheese and shred it yourself. Shredding your own Parmesan and mozzarella often costs less than pre-shredded versions.
Stretch the filling evenly. About one rounded tablespoon per bread bowl keeps costs predictable and portions consistent.
Freeze leftovers for later. These reheat well, making them a smart make-once, serve-twice option.
🥄 Instructions for Mini Spinach Dip Bread Bowls
Step 1: Grease 2 muffin pans and then place a single Rhodes dinner roll into each cup. Let thaw and rise for 4 hours until doubled in size.
Step 2: Preheat your oven to 375 degrees F.
Step 3: In a bowl, combine all of the filling ingredients, make sure to cook down the spinach if using fresh.
Step 4: Press the centers of the risen bread dough and push it up along the sides to make little bowls.
Step 5: Divide and spoon the filling into each muffin cup. You should be able to put between 1-2 tablespoons in each cup, but a little more or less won't hurt.
Step 6: Sprinkle some mozzarella cheese over the top.
Step 7: Bake in the oven for 12-15 minutes until the edges are golden, and the cheese has melted.
Step 8: Allow to cool for at least 5 minutes before eating warm, or let cool completely before chilling and serving later.
👩🏻🍳 Expert Tips
- They're hot when fresh. Wait for them to cool. I personally LOVE eating these muffins while they're still warm although I have been known to be impatient enough to burn my tongue by eating them too quickly. Note: Be more patient than I am.
- You can eat them warm or chilled. These muffins also taste great cold or room temperature- yeah, they pretty much ALWAYS taste great. 😉
❄️ Storage, Reheating & Make Ahead
Storage: Store leftover Mini Spinach Dip Bread Bowls in an airtight container in the refrigerator for up to 3-5 days.
Reheating: Reheat in the microwave for 30-60 seconds or warm in a 350°F oven for about 5 minutes.
Make Ahead: These can be baked in advance and refrigerated or frozen. Thaw and reheat just before serving.
🥗 Side Dishes or Pairing Ideas
These mini spinach dip bread bowls pair well with fresh vegetable trays, simple salads, fruit platters, or as part of a party appetizer spread.
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❓ Recipe FAQs
This homemade spinach dip is good for 3-5 days if stored properly in the fridge. That said, they're best enjoyed fresh!
Absolutely! After these have cooled completely store them in an airtight container in the freezer for up to 2 months and then thaw before eating.
The proper moisture ratio is very important. Make sure that the spinach you add has been drained of any excess liquids as those could come back to haunt your tasty appetizers.
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🐝 If you tried these Mini Spinach Dip Bread Bowls, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Mini Spinach Dip Bread Bowls
Ingredients
- 24 rolls Rhodes frozen dinner rolls - ($3.17)
- 8 ounces cream cheese, softened - ($1.86)
- ¼ cup mayonnaise - ($0.22)
- ½ cup grated Parmesan cheese - ($0.74)
- 2 cloves garlic, minced - ($0.12)
- 1 jar (6 ounces) artichoke hearts, drained and chopped - ($2.22)
- 1 cup frozen spinach, thawed and squeezed dry, or 2 cups fresh spinach - ($0.21)
- ½ cup shredded mozzarella cheese, for topping - ($1.00)
Instructions
- Thaw the dough. Lightly spray 24 muffin cups. Place one frozen roll in each cup and let thaw for about 4 hours, until no longer frozen and doubled in size.
- Prep the oven. Preheat the oven to 375°F.
- Prepare the spinach. If using fresh spinach, sauté for 1 to 2 minutes until wilted. Let cool completely.
- Make the filling. In a bowl, mix the cream cheese, mayonnaise, Parmesan, garlic, artichokes, and spinach until well combined.
- Form the cups. Press the risen dough into each muffin cup, working it up the sides to form a well.
- Fill. Spoon about 1 rounded tablespoon of filling into each cup, dividing evenly.
- Top and bake. Sprinkle mozzarella over the tops. Bake for 12 to 15 minutes, until the cheese is melted and edges are lightly browned.
- Cool and serve. Let cool for at least 5 minutes. Serve warm, chilled, or at room temperature.
Notes
- Serving: These are delicious warm, cold, or at room temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Best enjoyed fresh.
- Freezing: Freeze cooled roll cups for up to 2 months.
- Reheating: Microwave for 30 seconds to 1 minute, or warm in a 350°F oven for about 5 minutes.
Nutritional Information
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