Contact Us
Home > Recipes > Mini Spinach Artichoke Dip Bread Bowls

Mini Spinach Artichoke Dip Bread Bowls

These mini bread bowls are the perfect portion for parties. Everyone gets their own. They come together quickly and bake in just a few minutes, which makes them ideal for gatherings.

Prep Time: 15 minutes
Cook Time: 7–10 minutes
Total Time: About 25 minutes
Yield: 30–40 mini bread bowls

Vegetarian · Bite-Size · Make-Ahead Friendly

by Amy Aversa

Mini Spinach Artichoke Dip Bread Bowls by Sweet Basil Catering NYC

Ingredients

• 8 oz cream cheese, softened
 • ½ cup sour cream
 • ½ cup mayonnaise
 • ¾ cup freshly grated mozzarella
 • ½ cup freshly grated Parmesan
 • ¾ cup frozen spinach, thawed and squeezed very dry
 • 1 cup marinated artichoke hearts, drained and finely chopped
 • 2 cloves garlic, minced
 • 1–2 tsp fresh lemon juice
 • ½ tsp lemon zest
 • ½ tsp salt (adjust to taste — marinated artichokes vary)
 • ¼ tsp black pepper
 • 30–40 small round dinner rolls
 • 1–2 tbsp olive oil (for brushing)

Instructions

  1. Preheat the oven to 375°F.
     Slice the tops off the rolls and hollow out the centers, leaving a small border so the rolls hold their shape.
  2. Prepare the dip.
     In a bowl, mix cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth and evenly combined. Fold in the spinach, artichokes, garlic, lemon juice, lemon zest, salt, and pepper until well incorporated.
  3. Fill the rolls.
     Spoon the dip into each roll, filling to the top, then lightly brush the tops of the rolls with olive oil.
  4. Bake.
     Place the filled rolls on a baking sheet and bake for 7–10 minutes, until the filling is heated through and the tops are lightly golden.

Serve warm.

Make Ahead

  • The dip can be made up to 2 days in advance and refrigerated.
  • Fill the rolls just before baking. If baking from cold, add 1–2 extra minutes.
Print Recipe

More recipes you will love