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!
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!
- Cream Cheese
- Parmesan Cheese
- Artichoke Hearts
- Rhodes Frozen Dinner Rolls
- Mozzarella Cheese
🍽 Equipment Needed
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- Measuring cups
- Measuring spoons
- Mixing Bowl
- Muffin Pan
🍴 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. 😉
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.
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.
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.
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.
Sprinkle some mozzarella cheese over the top.
Bake in the oven for 12-15 minutes until the edges are golden, the cheese has melted.
Allow to cool for at least 5 minutes before eating warm, or let cool completely before chilling and serving later.
Other yummy recipes to check out
- Stove Top Candied Sweet Potatoes
- Creamy Beef Stroganoff
- Oven Roasted Broccolini
- Beer Brine Chicken Wings
- How to Make Meat Roses
- Momma's Easy Egg Salad Recipe
- The BEST Lemon Poppy Seed Muffins
Mini Spinach Artichoke Dip Bread Bowls
- 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)
- 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.