Spinach Dip in Mini Pumpernickel Bowls
Recipe and photos by Foxes Love Lemons
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
Instructions
Preheat oven to 400°F.
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).
Bake 8 – 10 minutes or until dip is warmed through. Sprinkle bowls with chives and serve with vegetables and reserved roll tops.
Chef’s note: Can’t find pumpernickel rolls at your store? Try this with whole wheat rolls, or even with pretzel slider buns!
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