Spinach Dip in Mini Pumpernickel Bowls
If you grew up attending parties where the centerpiece of the snack buffet was a giant hollowed-out loaf of pumpernickel bread filled to the brim with creamy spinach dip . . . you might be from the Midwest. Or, wait.
Was that a Midwest thing? Or was it a 1980-1990’s thing? It’s hard to know, because the two are inextricably linked in my brain. In the 80’s and 90’s, I was growing up in the Midwest.
But even as a kid, I was a little weirded out by these giant bread/dip concoctions. Sure, it’s all fun and games when there are plenty of fresh veggies and bread cubes, and the dip is plentiful. But what about when you get to that point in the night where the only dipper left . . is the bread bowl itself?
Who is going to make the first move and start tearing that thing up? And will others follow? Or will everybody be freaked out that a bunch of random people are touching the bread bowl?
I know I sound like a crazy person, but – I just like my own serving, you know? Blame it on the only child complex I may or may not have. Whatever the reason, this Spinach Dip in Mini Pumpernickel Bowls recipe is much more my speed.
By simple filling hollowed-out pumpernickel rolls with La Terra Fina Chunky Spinach Artichoke & Parmesan Dip (then baking until warm and ooey gooey), everybody gets their very own personal bread bowl to eat however they wish. Now THAT’S how the Midwest does a bread bowl of dip in the 21st century.
I love these as part of a football themed charcuterie board on game day!
The La Terra Fina dip used in this recipe contains no artificial colors, flavors or preservatives. It is gluten free and trans fat free, and delicious hot or cold! To find out more about La Terra Fina, be sure to connect with them on Facebook, Twitter, and Pinterest.
- 10 pumpernickel dinner rolls
- 1 container (10 ounces) La Terra Fina Chunky Spinach Artichoke & Parmesan Dip
- 1-1/2 tablespoons chopped fresh chives
- Cut fresh vegetables for serving, such as bell peppers, carrots and/or blanched asparagus or snap peas
- Preheat oven to 400 degrees F. Using a small serrated knife, slice tops off rolls and gently hollow out rolls. Reserve tops for serving. Place bread bowls on rimmed baking pan and divide dip between bowls (about 2 tablespoons dip in each bowl).
- Bake 8 to 10 minutes or dip is warmed through. Sprinkle bowls with chives and serve with vegetables and reserved roll tops.
Home Chef Tip: Can't find pumpernickel rolls at your store? Try this with whole wheat rolls, or even with pretzel slider buns (I've tried the pretzel version - it's awesome).
Disclosure: This is a sponsored post written by me on behalf of La Terra Fina. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.