Spinach Dip in Mini Pumpernickel Bowls

Name: Spinach Dip in Mini Pumpernickel Bowls
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Ingredients: 10 pumpernickel dinner rolls; 10 oz. Spinach Artichoke & Parmesan Dip; Also try with any of our Classic or our Greek Yogurt Dips & Spreads; 1-1/2 tablespoons fresh chives, chopped; Cut fresh vegetables for serving, such as bell peppers, carrots and/or blanched asparagus or snap peas

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Prep Time: 7 minutes

Cook Time: 8 minutes

Total: 15 minutes

Servings: 10

Author : La Terra Fina

spinach dip in

Ingredients

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10 pumpernickel dinner rolls10 oz. Spinach Artichoke & Parmesan Dip; Also try with any of our Classic or our Greek Yogurt Dips & Spreads1-1/2 tablespoons fresh chives, choppedCut fresh vegetables for serving, such as bell peppers, carrots and/or blanched asparagus or snap peas

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Instructions

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Step 1

Preheat oven to 400°F.

Step 2

Using a small serrated knife, slice tops off rolls and hollow out gently. Reserve tops for serving. Place bread bowls on rimmed baking pan and divide dip between bowls (about 2 tablespoons in each bowl).

Step 3

Bake 8 – 10 minutes or until dip is warmed through. Sprinkle bowls with chives and serve with vegetables and reserved roll tops.

Step 4

Chef’s note: Can’t find pumpernickel rolls at your store? Try this with whole wheat rolls, or even with pretzel slider buns!

Step 5

Find more delicious recipes by visiting Foxes Love Lemons.

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