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Spinach & Crab Dip Mini Bread Bowls

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.
Prep Time 20 mins
Cook Time 23 mins
Total Time 43 mins
Course Appetizer, Snack
Cuisine American
Servings 2 dozen pieces

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.
Keywords American, Appetizers, Blends, Easy, Entertaining, Fall, Labor Day, Memorial Day, Picnic & Patio, Seafood, Snacks, Spinach, Spring, Summer, Superbowl, Winter
Made with
Spinach

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