Mini Spinach Dip Bread Bowls

mini spinach dip bowls on a plate with one in front missing a bite from it.

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 Time15

Cook Time15

Thaw4

Total Time4 30

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 157kcal

Author: Nicole Durham

Cost: Recipe $9.54 / Serving $0.40

Equipment

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)

US Customary - Metric

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.

Nutrition