Baked Spinach Dip Mini Bread Bowls

These were a nice treat served with soup or they could be used alone as an appetizer.  They are perfect for toddler sized hands, too!

Ingredients:

13.3 oz can of Simply Pilsbury refrigerated bread roll

2 Tbsp olive oil

2 cups spinach, coarsely chopped

1 clove garlic, minced

3 oz tofutti dairy-free cream cheese, softened

1/2 cup tofutti dairy-free sour cream

2 Tbsp dairy free parmesan cheese

1/8 tsp Ancho Chili Pepper (McCormick)

1/8 tsp garlic powder

1/8 tsp salt

1/8 tsp pepper

1/3 cup Daiya brand shredded mozzarella dairy-free cheese

Directions:

• Preheat oven to 350.  Spray 10 muffin cups with non-stick spray.  Open package of bread (keep in the roll shape) and slice into 10 equal parts, about 1 inch thick.  Press each slice in the palm of your hand until it is about 3 inches in diameter.  Press into the bottom and up the sides of each muffin cup.    Set aside.
• Heat oil in skillet over medium heat.  Cook and stir spinach until wilted, about 3 min.  Add garlic, cook for an additional 1 min then turn off heat.
• Place cream cheese, sour cream, cooked spinach and garlic, Parmesan cheese, Ancho Chili powder, garlic powder, salt and pepper into a medium bowl.  Mix until well combined.  With a tablespoon, scoop dip and place into the center of each bread bowl.  Top evenly with shredded cheese and bake for 15-17 minutes.  Remove and let cool for 3-5 min before removing from muffin pan. 

Recipe adapted from: http://picky-palate.com/2011/01/31/baked-spinach-dip-mini-bread-bowls/