Spinach & Crab Dip Mini Bread Bowls
Spinach & Crab Dip Mini Bread Bowls
Serve these two-bite spinach and crab appetizers warm from the oven for a special appetizer when friends and family get together.
Ingredients
- 4 ounces Fresh Express Spinach ,chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 2 (11-ounce) packages refrigerated French bread loaf
- 1 (8-ounce) package cream cheese, softened
- 1-1/2 cups shredded mozzarella cheese, divided
- 1 (6-ounce) can lump crab meat, drained
- 1/4 cup sour cream
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat oven to 350°F. Spray regular-sized muffin cups with cooking spray.
- Cook spinach and garlic in oil in a skillet over high heat for 3 minutes or until wilted; cool slightly.
- Open one package of French bread; unroll dough and cut into 12 equal-sized pieces, about 1 inch thick. Stretch and press each piece into a 3-inch round. Press into the bottom and up the side of each muffin cup.
- Place cream cheese, 1/2 cup mozzarella cheese, crab meat, sour cream, Parmesan cheese, paprika, salt, and pepper into a medium bowl; mix well. Add the cooked spinach; mix well.
- Place a heaping tablespoon of filling into each of the bread bowls. Top with a little shredded mozzarella cheese. Reserve remaining filling. Bake for 18 to 20 minutes or until bread is lightly browned on edges. Let cool for 5 minutes; serve warm.
- Repeat the process with the dough and filling to make a second batch.
Made with
