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Sep 26

Mini Spinach Dip Bread Bowls

Mini Spinach Dip Bread Bowls

Oh my…these Mini Spinach Dip Bread Bowls are addictive. Not surprising, I suppose. What’s not to love about crusty French bread cups filled with warm, cheesy spinach dip? No one will ever guess these are light. I had trouble deciding how to categorize these because they’d be great for so many different occasions: party appetizer, game day finger food, vegetarian main dish, side dish for chicken or beef, the list goes on. Whatever you end up using these for and however you choose to serve them, you will love these. Yes, you. Now hurry up and go make them! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Mini Spinach Dip Bread Bowls Pre-Baked

Mini Spinach Dip Bread Bowls

These Mini Spinach Dip Bread Bowls are crusty bread cups filled with warm, cheesy spinach dip, perfect for parties!


  • 1 (13.2 oz) can Simply Pillsbury Crusty French Bread refrigerated dough
  • 1 tablespoon extra virgin olive oil
  • 2 cups baby spinach, chopped
  • 1 garlic clove, minced
  • 3 oz 1/3 less fat cream cheese
  • ½ cup fat free sour cream
  • 2 tablespoons shredded Parmesan cheese
  • 1/8 teaspoon chipotle chili pepper, from your spice rack
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup shredded 2% reduced fat Mozzarella cheese


  • Preheat the oven to 350. Lightly mist 10 cups in a muffin tin with cooking spray.
  • Open the package of French bread dough and lay the roll of dough on a clean, dry surface. Using a sharp knife, cut the dough into 10 equal rounds, about an inch thick. Using your hands, press the dough pieces into 3” flat rounds. Press each round into a prepared cup in the muffin tin, forming the dough into a bowl shape and pressing it up the sides. Set aside.
  • In a medium skillet, bring the oil to medium heat and add spinach. Stir the spinach until wilted, about 3 minutes, and then add the garlic. Cook for another minutes until garlic is fragrant and then remove from heat.
  • In a medium bowl, combine the spinach & garlic, cream cheese, sour cream, Parmesan, chili pepper, garlic salt, salt and pepper. Stir until thoroughly mixed. Spoon the mixture evenly into the bread bowls. Sprinkle the shredded Mozzarella evenly over the tops of each bread bowls.
  • Bake for 15-17 minutes until bread bowls start to brown on the edges. Let cool 3-5 minutes before serving.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
146 calories, 20 g carbs, 3 g sugars, 5 g fat, 2 g saturated fat, 6 g protein, 0 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
4 per bread bowl (P+ calculated using the recipe builder on weightwatchers.com)
Adapted from Picky Palate

Mini Spinach Dip Bread Bowls

42 comments on “Mini Spinach Dip Bread Bowls”

  1. These really do sound yummy! Do you think they would freeze well?

  2. These look so good! I would imagine they would freeze okay. It is a good idea to make up a bunch of these and freeze them.

  3. These definitely look delicious! I just love appetizers and finger foods. Can’t wait to give them a try.

  4. I love spinach dip and I love bread, so yes I probably would love these!

  5. I used a few Grands’ Flaky Layers RF Biscuits (4, split into 3rds) to make 12 servings, because I had them on hand. These were delicious, but next time, I’m DEFINITELY going to get the french bread!

  6. I made these this weekend, and they are CRACK. *LOL* YUM and easy!!

  7. I also made these last weekend and WOW – these are seriously addictive and delicious. And yes, they freeze well! I’m going to make another batch just so I have these yummies on-hand for awhile.

  8. So glad you liked these!

    Caitlyn, Thanks for responding that they freeze well. Good to know!

  9. I’m stumped on what to make, to accompany these! All I can think of is chicken… What would it go with besides just more of it?? lol

  10. Do you know how many points these would be on the old system?

  11. I’m thinking of making these for Christmas. Do you think it would be possible to make them a day ahead of time then cook them the next day? I’m not sure if that would work.

  12. I think you could make the spinach dip part ahead of time, but I wouldn’t try to do the bowls until you’re ready to cook.

  13. Thanks! I made them today and just baked them. We’ll heat them up tomorrow. They are AMAZING!!!!!

  14. Thanks Pam, glad they worked out great!

  15. Can these be made in the mini muffin tins as appetizers?

    • I’ve never personally tried them that way but another reader did tell me on Twitter that she made them mini and she thought it worked great! If you try it let me know how it turns out.

    • I made them in mini cupcake pan and cut the dought with a champagne glass and it worked wonderfully!!

  16. I was thinking about using wonton wrappers instead of French bread to lower the points. Thoughts??

  17. Any idea how many points this would be with the wonton wrappers instead of French bread?

  18. are these on your pinterest page?

  19. We just made ate these with our weight watchers friendly valentines dinner and they were amazing. My husband loves them. I actually got 11 equal servings out of my french loaf, still 4 points though when I used the recipe builder but we get one extra serving to enjoy. Thank you as always for the amazing recipes!

  20. Cant wait to make these. Can you use frozen spinach and maybe fat free cream cheese?

    Thank you.
    Your site is amazing!

  21. Thank god for emilybites.com
    you make cooking fun. these came out great!

  22. I’m with you, don’t care for FF cream cheese – but don’t care for FF Sour Cream either – any idea what happens to points using Light Sour Cream instead?

  23. I think I know the answer but the “mini” in the title is throwing me. These are made using standard size muffins right?

  24. I just found your site through a weight loss surgery forum. I’m really glad you have this site. I’m going to be using the muffin/cupcake recipes once I can eat “real” food again since I will be very limited in portion size. My husband and daughter can just have 2 or 3, while I have one. 🙂 I really think your recipes will be a godsend once I’m back to making food for everyone and will be a big help in my journey to a healthy life. Thanks so much. Keep ’em coming!
    This one might be the party recipe. My entire family loves spinach dip, including me, and can eat through quarts of it at a party. But, i can use it to control how much I personally eat.

  25. These look good … when you freeze them, do you still bake them first? Or freeze un-baked? These would probably be great with a little artichoke heart, as well!

  26. You are so creative with the muffin tin! I found your blog on the Consumerist and now I’ve spent my morning paging through your yummy recipes.

  27. Hi Emily,

    Are these made in the mini cupcake pans or the regular size? I am hoping regular sized so I can justify 4 pts per cupcake. =) My mouth has been watering for a week. I am making them this weekend.


  28. I had the ingredients to make these and then needed a sweet for a brunch. I layered the dough spread with cream cheese, sugar free apple pie filling, and shredded fine shredded mozzarella cheese. Baked as directed and they were a huge hit.

  29. Made these for dinner for the husband and I tonight. Sooo delicious! The only thing I changed was using just a regular Pillsbury Refrigerated French Bread Loaf because I couldn’t find Simply anywhere. Served with a spinach salad with raspberry vinaigrette dressing. Thank you Emily. Trying the Greek Hummus Snack Wraps this weekend.

  30. These look great. Would love to make for the people at my mother’s assisted living facility. Can they be served cold?

  31. Made these and they were great. Have a daughter who is vegan and used vegan sour cream, vegan cream cheeses and vegan mozzarella and oatmeal cheese and she just loves them. The hardest part is getting the dough to stay after you press it out!

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