Back in law school, my now-husband and I would fairly regularly get brunch at this Irish pub near our campus. Since I’m not big on eggs or on sweets, I tended to skip the traditional brunch fare and would more often than not order a Reuben sandwich (my favorite).
I don’t really remember what he would order, but he would always — always! — talk me into splitting an order of spinach and artichoke dip. At brunch. Sure, I would protest — it’s 11 am! my girlish figure! saturated fat! — but all too soon my protestations would devolve into OK fine I will have some and by have some I mean consume no less than exactly 50% of this dip. Because girlish figure or not, spinach and artichoke dip is irresistible.
This is a fun, handheld take on spinach and artichoke dip. OK, well, spinach dip — no artichokes in my version (though you could certainly add them). It’s even lightened up a tad, foregoing sour cream and mayo for lower-fat cream cheese (neufchatel) and Greek yogurt. Not that you could tell the difference!
SPINACH DIP MINI BREADBOWLS (adapted from Picky Palate)
1 batch pizza dough (or you could sub 1 loaf refrigerated bread dough, as original recipe calls for)
1 tbsp olive oil
2 cups fresh spinach
2 cloves garlic, minced
3 oz lower-fat cream cheese (neufchatel), softened
1/2 cup Greek yogurt
3 tbsp Parmesan cheese, grated
1/4 tsp chili pepper
1/4 tsp garlic salt
pepper to taste
1/2 cup Mozzarella cheese, shredded
1. Preheat oven to 350. Spray 12 muffin tin cups with nonstick spray. Divide pizza or bread dough into 12 equal portions, and press each portion into about a 3-inch round in the bottom and up the sides of each muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Add garlic, cook for another minute or so, then turn heat off.
3. Add cream cheese, yogurt, cooked spinach and garlic, Parmesan cheese, and seasonings to a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded Mozzarella and bake for 15-17 minutes, or until edges begin to brown. Let cool 5 minutes before serving.
These were really fun to make and to eat. They even heated up well the next day — just cover them in a wet paper towel and microwave 30 seconds.