Mini Spinach Artichoke Bread Bowls are life 🙏

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Mini Spinach Artichoke Bread Bowls
Recipe courtesy of Kim Klatzkin for Food Network Kitchen
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 40 min
Yield: 24 individual bowls

Ingredients

Two 1-pound loaves frozen white bread dough, thawed
All-purpose flour, for dusting
5 tablespoons butter, melted
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook’s Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

Directions

Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.

Divide each bread dough loaf into 12 equal pieces (24 total). Lightly dust a cutting board and your hands. Working one at a time, tuck the edges of each dough piece under to form a smooth ball. Place seam-side down on the work surface, then cup your hand over the ball and move rapidly in small circles to tighten its shape. Space evenly on the prepared baking sheets.

Brush the rolls with half of the melted butter and bake, rotating the pans from top to bottom halfway through, until golden and cooked through, about 20 minutes. Keep the oven on. Brush the baked rolls with the remaining melted butter, then set aside until cool enough to handle, about 15 minutes.

Meanwhile, make the dip: Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (Or use a stand mixer fitted with the paddle attachment.) Break up the spinach and add it to the bowl. Add the artichokes, mozzarella, 1/2 cup of the Parmesan, 1/2 teaspoon salt and a few good grinds of pepper and mix to combine. Taste and season with more salt and pepper if desired.

Once the rolls have cooled, use a paring knife at a slight angle to create a 2-inch round hole in the top of each roll, stopping short of the bottom. Gently remove some of the inside bread to create more space for filling, if necessary. (Save the bread for breadcrumbs or another use.) Spoon 1 heaping tablespoon of the spinach-artichoke mixture into each roll, mounding slightly. Sprinkle each with a heaping 1/4 teaspoon of the remaining Parmesan.

Remove the parchment from the baking sheets and consolidate the filled rolls onto 1 sheet. Bake until the filling is warmed through, about 10 minutes. Turn the oven to broil and broil until the tops are golden, 2 to 3 minutes. Let cool about 10 minutes.

Cook’s Note
To thoroughly dry the spinach, put the thawed spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. The dip can be made up to 3 days ahead; store in an airtight container in the refrigerator.

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