Individual sized bread bowls, stuffed with a yummy, creamy dip that will please the crowds. And you won’t have to share with anyone, which is definitely the best part of this whole recipe.
Does anyone else sort of dread seeing what foods will be available at the yearly family Thanksgiving gatherings?
Someone is always bound to bring a casserole that is made with cream-of-chemical nastiness, and most people go for store-bought sides or something that can’t quite be identified at all. You all get there ready to eat, but that one person who is late EVERY YEAR makes you wait until you’re ready to kill a person before you can finally dig in. And after stuffing yourself with buttery crescent rolls and loads of mac n cheese, your body immediately begins to protest. Or at least thats what it looks like for me.
This year, I say we switch things up a bit with some Spinach Dip Bread Bowls. Whose with me?!
Put a plate of fluffy bread in front of me, and you and I become instant best friends.
But this bread has an extra special purpose. This bread is going to save you from that I-might-starve-to-death-before-we-eat feeling this Thanksgiving. This bread is going to be a precious vessel for something creamy and cheesy and, yes, garlicky.
LETS DO THIS.
Lets talk about bread again. My rolls were a little bit on the large side. Ideally, you want the rolls to be large enough that you can make a small well in the center, but not bigger than an appetizer serving. But really, the worst case scenario is that you fill up on these babies and have to make yourself a giant plate to take with you and have a second round of Thanksgiving food.
So maybe DO make these gigantic?
Either way, you’ll want to grab some rolls. And definitely not those small square ones – you’ll end up with a tablespoon of dip in each one and a thats just silly. You want serious rolls. Ones that can stand up to some DIP. The bakery at Whole Foods always has something that works out for me.
First, dig out those centers. You can start by cutting out the tops, but you’ll probably also need to pull some bread out to make the well big enough. Set aside all the nice fluffy bread so you can use it to dip later.
I’m just realizing how much time I just spent talking about bread. But you don’t mind that, right? You’re my people.
Now for the dip. You could buy dip at the store to make these. But whats Thanksgiving without a little love in the food? Plus, this is inexpensive and easy. So you can be all braggy about your awesome homemade treats and we don’t even have to talk about the fact that they took you about 15 minutes to make.
I use frozen organic spinach so I don’t have to cook it down myself. Just thaw it out and squeeze it super well to get out all the moisture. As for the roasted red pepper, just make sure you drain the liquid and remove the seeds before you dice them up. They are totally optional, so feel free to leave them out if you’re not a fan. Mince up the garlic and shred your cheese fresh – Its so much better than the pre-shredded stuff!
Now that you have all those pretty ingredients in a bowl, beat them together with a stand mixer so everything is evenly distributed. All thats left to do is stuff those bowls! This dip is great served cold, so you can put the bread bowls in an airtight container in the fridge and they should be the perfect temperature by the time you drive to your Thanksgiving gathering. Easy peasy.
If you prefer hot spinach dip, you can always bake the dip before stuffing the bowls. Just keep in mind you’ll want to do that immediately before serving. I haven’t attempted to bake the dip IN the bowls, but if you give that a try, I would love to hear how it turns out! This dip is super thick, so I don’t think the bowls would get too soggy.
Pinch off a piece of the bread bowl and use all the extra pieces on the side to dip! And be thankful that there’s something decent to fill up on before someone force-feeds you their casserole.
Spinach Dip Bread Bowls Recipe
- 8 round dinner rolls
- 8 ounces organic cream cheese
- 4 ounces organic cheddar cheese (preferably in a block)
- 1 large roasted red pepper
- 1 cup organic greek yogurt
- 8 ounces organic frozen chopped spinach, thawed and drained
- 2 cloves organic garlic
- pinch cayenne pepper
Using a bread knife, cut a hole in the top of each roll, scooping out each one to form individual bread bowls. Save the bread for dipping.
Drain and squeeze the spinach to remove excess water. Drain and remove any seeds from the roasted red pepper. Dice the pepper and mince the peeled garlic cloves.
Shred 4 oz of your block of cheddar cheese. Trust me, freshly shredded cheese is always better!
Place the softened cream cheese, cheddar, yogurt, diced pepper, garlic, and spinach in a bowl and beat together with a hand mixer.
Fill each bread bowl with a scoop of dip and serve cold! Use the bread bowls and extra bread for dipping.
If you prefer hot spinach dip, bake the dip in the oven on 350 degrees for 20 minutes before scooping it into the bread bowls and serving it up hot!