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    BeeyondCereal » Recipes » Appetizer Recipes

    Mini Spinach Dip Bread Bowls

    Modified: Oct 18, 2023 Published: Nov 18, 2020 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe Pin Recipe
    4.67 from 3 votes

    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!

    Recipe: $9.54 | Per Serving: $0.40 | Servings: 24

    a plate of spinach dip muffins with one in front missing a bite.

    Do you love spinach dip as much as I do? It's my go-to bread dip, whether served cold, hot, store-bought, or homemade. These convenient muffin cups help with portion control, perfect for those of us lacking restraint.

    Honestly, I could devour an entire container of spinach dip and a loaf of bread in one sitting if I could. Fortunately, my husband usually joins in, enhancing the joy.

    These mini bread bowls have been a holiday staple for years, and every bite is a nostalgic delight. The soft, chewy, golden bread complements the creamy blend of spinach, artichokes, and cream cheese, enhanced by the salty tang of Parmesan cheese.

    Ideal for casual gatherings or formal occasions, these bite-sized appetizers offer a delightful way to enjoy a beloved classic. If you're a fan of spinach dip, try my 3 Ingredient Spinach Artichoke Mac and Cheese—it's a must-try!

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Mini Spinach Dip Bread Bowls
    • 🍴 Recipe Tips
    • 🍳 Reheating
    • 💭 Recipe FAQs
    • ❤️ More Delicious Appetizer Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. 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.
    2. 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.
    3. 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

    ingredients needed to make mini spinach dip bowls.

    Ingredient Notes:

    Cream Cheese- This is the tangy rich base of the dip recipe and will give us a wonderful flavor.

    Cheeses- You will want to use some grated parmesan cheese (the stuff in the green can) and some shredded mozzarella cheese.

    Artichoke Hearts- You will need some jarred artichoke hearts that have been drained and chopped into smaller pieces.

    Rhodes Frozen Dinner Rolls- To make things simple, we "cheat" by using Rhodes dinner rolls as the base of these muffin cups. If you wat to make this from scratch, you could use dough from my 5 Ingredient White Bread Recipe or Easy Yeast Rolls for Beginners.

    For specific ingredients and measurements, please see the recipe card below.

    🔪 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.

    bread dough bowls in a muffin tin next to a bowl of ingredients for the dip.

    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.

    spooning the spinach dip into the bread dough bowls.

    Step 6: Sprinkle some mozzarella cheese over the top.

    cheese topped spinach dip filled bread mufins unbaked.

    Step 7: Bake in the oven for 12-15 minutes until the edges are golden, and the cheese has melted.

    spinach dip bowls in a muffin pan.

    Step 8: Allow to cool for at least 5 minutes before eating warm, or let cool completely before chilling and serving later.

    spinach dip bowls on a wire rack.

    🍴 Recipe Tips

    1. 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.
    2. You can eat them warm or chilled. These muffins also taste great cold or room temperature- yeah, they pretty much ALWAYS taste great. 😉

    🍳 Reheating

    Simply take a little muffin cup and place it in the microwave on a safe plate for about 30 seconds to a minute (depending on your microwave) and then enjoy. You could also warm them in a 350-degree F oven for about 5 minutes.

    💭 Recipe FAQs

    How long is spinach dip good for?

    This homemade spinach dip is good for 3-5 days if stored properly in the fridge. That said, they're best enjoyed fresh!

    Can I freeze spinach dip bread bowls?

    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.

    How do I keep my bread from getting soggy?

    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.

    a hand holding up a spinach dip muffin.

    ❤️ More Delicious Appetizer Recipes

    • honey buffalo chicken wings on a plate with sliced celery and sliced green onion garnishes.
      Honey Buffalo Wings
    • creamy vanilla fruit dip in a bowl with fresh and frozen fruits on top.
      Creamy Vanilla Fruit Dip
    • a bowl filled with vegan dinner rolls.
      Easy Yeast Rolls for Beginners
    • pepperoni pizza bombs on a plate with one sliced in half to reveal insides.
      Muffin Tin Pizza Bombs

    If you tried these Mini Spinach Artichoke Dip Bread Bowls, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    mini spinach dip bowls on a plate with one in front missing a bite from it.
    Print Recipe
    4.67 from 3 votes

    Mini Spinach Dip Bread Bowls

    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!
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Thaw 4 hours hrs
    Total Time 4 hours hrs 30 minutes mins
    Servings: 24
    Calories: 157kcal
    Cost Recipe $9.54 / Serving $0.40
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowl
    • Muffin Pan

    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 minced garlic ($0.12)
    • 1 jar (6oz) artichoke hearts, drained and chopped ($2.22)
    • 1 cup frozen spinach (or 2 cups fresh) ($0.21)
    • ½ cup Mozzarella cheese *for topping ($1.00)
    US Customary - Metric

    Instructions

    • Lightly spray 24 muffin cups. Place one Frozen Rhodes roll in each muffin cup and allow to thaw for 4 hours until no longer frozen, and has doubled in size.
    • Preheat your oven to 375 degrees F.
    • If using fresh spinach, saute it in a pan for 1-2 minutes until it's softened, wilted, and then allow to cool.
    • In a bowl, combine the cream cheese, mayo, parmesan cheese, garlic, artichoke, and spinach until well mixed.
    • Press the thawed and risen bread doughs down into each muffin cup, trying to get up the sides as best as you can.
    • Using a spoon, scoop out some of the spinach dip filling and place it into each muffin cup. About 1 rounded tablespoon each- more is fine, just divide it as best as you can.
    • Sprinkle some mozzarella cheese over the top.
    • Bake for 12-15 minutes until the cheese and edges look slightly browned.
    • Allow to cool at least 5 minutes before eating warm or cool completely and chill a few hours and serve cold.

    Notes

    I personally LOVE eating these muffins while they're still warm although these muffins also taste great cold or room temperature- yeah, they pretty much ALWAYS taste great.
    This homemade spinach dip is good for 3-5 days if stored properly in the fridge. That said, they're best enjoyed fresh!
    After these have cooled completely store them in an airtight container in the freezer for up to 2 months and then thaw before eating. 
    Simply take a little muffin cup and place it in the microwave on a safe plate for about 30 seconds to a minute (depending on your microwave) and then enjoy. You could also warm them in a 350 degree F oven for about 5minutes.

    Nutritional Information

    Serving: 1muffin | Calories: 157kcal | Carbohydrates: 17g | Protein: 5.1g | Fat: 7.7g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1.9g | Trans Fat: 0.1g | Cholesterol: 28.6mg | Sodium: 179.9mg | Potassium: 75.1mg | Fiber: 1.1g | Sugar: 5g | Vitamin A: 54.2IU | Vitamin C: 0.7mg | Calcium: 74.9mg | Iron: 1mg
    Author Nicole Durham
    Course Appetizer, Side Dish
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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