• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe

BeeyondCereal logo

menu icon
go to homepage
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Frugal
    • Resources
    • About
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizers

    Published: Nov 18, 2020 by Nicole This post may contain affiliate links.

    Mini Spinach Artichoke Dip Bread Bowls

    Jump to Recipe Print Recipe

    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!

    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 favorite bread dip and I love it cold, hot, store-bought or homemade. These easy little muffin cups are perfect for helping to portion control those of us with little restraint.

    If I could, I'd eat an entire container of spinach dip and a loaf of bread in one go. Thankfully my husband usually helps to share the snack so it's not all going to my stomach, haha.

    But these mini bread bowls are a favorite of mine to make around the holidays and have been for years. I first stumbled upon something similar when we were living in Tenessee and due to circumstances it was years before I could make them again. Thankfully they taste even better than I remembered!

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    ingredients needed to make mini spinach dip bowls

    🥘 Ingredients

    • Cream Cheese
    • Mayonnaise
    • Parmesan Cheese
    • Garlic
    • Artichoke Hearts
    • Spinach
    • Rhodes Frozen Dinner Rolls
    • Mozzarella Cheese

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring cups
    • Measuring spoons
    • Whisk
    • Mixing Bowl
    • Muffin Pan

    🔪 Instructions

    Check out how to make mini spinach artichoke dip bread bowls with these simple step-by-step instructions:

    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.

    Preheat your oven to 375 degrees F.

    In a bowl, combine all of the filling ingredients, make sure to cook down the spinach if using fresh.

    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

    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

    Sprinkle some mozzarella cheese over the top.

    cheese topped spinach dip filled bread mufins unbaked

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

    a close up aerial view of spinach dip bowls in a muffin pan

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

    an aerial view of spinach dip bowls on a wire rack

    🍴 Recipe Tips

    Making these spinach dip bowls is fairly easy and there's not much to worry about going wrong. Thankfully this baked spinach artichoke dip is simple and straightforward.

    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.

    These muffins also taste great cold or room temperature- yeah, they pretty much ALWAYS taste great. 😉

    💭 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.

    Can I reheat mini spinach dip bowls?

    Yes! 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.

    a hand holding up a spinach dip muffin

    Other yummy appetizer recipes to check out

    • Pepperoni Pizza Sticks
    • Beer Brine Chicken Wings
    • Air Fryer Canned Biscuits
    • How to Make Meat Roses
    • Homemade Dinner Rolls
    • Pepperoni Pizza Bombs

    📖 Recipe

    Mini-Spinach-Dip-Bowls
    Print Recipe
    4.67 from 3 votes

    Mini Spinach Artichoke 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 mins
    Cook Time 15 mins
    Thaw 4 hrs
    Total Time 4 hrs 30 mins
    Servings: 24
    Calories: 157kcal
    Cost Recipe $11.25 / Serving $0.47
    Prevent your screen from going dark

    Equipment

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

    Ingredients

    • 8 oz cream cheese, softened ($1.98)
    • ¼ cup mayonnaise ($0.31)
    • ½ cup grated parmesan cheese (shredded is good too!) ($0.60)
    • 2 cloves garlic, minced ($0.10)
    • 1 6 oz jar artichoke hearts, drained and chopped ($1.92)
    • 1 cup frozen spinach (or 2 cups fresh) ($1.00)
    • 24 rolls Rhodes Frozen Dinner Rolls ($4.84)
    • ½ cup Mozzarella Cheese for topping ($0.50)
    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 NicoleDurham
    Course Appetizer, Side Dish
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Appetizer Recipes

    • Air Fryer Frozen Mozzarella Sticks
    • Creamy Vanilla Fruit Dip
    • Tomato Jalapeno Salsa
    • Air Fryer Canned Biscuits

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Nicole from Beeyond Cereal

    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

    More About Me →

    Trending NOW

    • 20 Minute Lazy Enchiladas
    • Jiffy Cornbread With Cake Mix
    • Roasted Whole Chicken with Potatoes and Carrots
    • Microwave Grilled Cheese

    Seasonal Recipes

    • Valentines Chocolate Chip M&M Cookies
    • Pink Chocolate Covered Strawberries
    • Simple Crepes (with Pancake Mix)
    • Valentine Cream Puffs with Raspberry Whipped Cream

    As Seen In

    parade yummyle foodgawker the pioneer woman

    Footer

    ↑ Back to Top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Public Sharing Policy
    • Pricing Disclosure

    Follow

    • Sign Up! for emails
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Beeyond Cereal --Brunch Pro Theme by Feast Design Co.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Save & Accept