Baked Spinach Dip in Mini Bread Bowls

So here is a different way to serve spinach dip! These are best served warm.

13.3 oz roll of refrigerated french bread loaf, (I used Simply Pillsbury --there are no preservatives in this! Plus, you all know, I fail miserably making recipes with yeast as an ingredient!)
2 tablespoons extra virgin olive oil
2 cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 cup sour cream
2 Tablespoons fresh shredded Parmesan cheese
1/8 teaspoon chile powder
1/8 teaspoon garlic salt
1/8 teaspoon table salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.
3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese,chili powder, garlic salt, salt and pepper into 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 cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.

MY TIP: This is a versatile recipe, serve the dip with french bread, or serve it on a crostini or serve it unbaked or baked with crackers.