Recipe: Spinach Dip Bread Bowls

I said I wanted to post more than just reviews this year so here is my first recipe of 2016!

I made these in a regular-sized muffin tin first, but then a couple weeks later, I made these in a mini muffin tin and in my personal opinion, they were much better. They're super filling, so if you're making these as appetizers or for a party, the mini just makes more sense. These have just now become my go to appetizers. I have actually made them 3 or 4 times in the past year (which is a lot for me). Hopefully, you'll love them as much as I do.

Ingredients:
Roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons oil, I used canola
2 cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
½ cup light sour cream
2 Tablespoons parmesan cheese, I used grated
1/8 teaspoon garlic salt
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded mozzarella cheese

Steps:
1. Preheat oven to 350 degrees F. Spray 20 mini muffin cups with nonstick cooking spray. Unroll the package of french bread and slice into 10 equal slices, about 1 inch thick. Then, cut each of those slices in half. Press each slice into a circle with your hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted. Add garlic, cook and stir for another couple of minutes then turn the heat off.
3. Place cream cheese, sour cream, cooked spinach and garlic, parmesan cheese, garlic salt, salt, and pepper into a medium bowl. Mix until well combined. With a spoon, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for about 15 minutes or until the edges start to turn brown. Remove and let cool for a couple minutes.