I was in charge of the Thanksgiving hors d’oeurves and tried this super easy idea to make mini breadbowls stuffed with spinach-artichoke dip. Talk about turning something really quick and simple into looking like you worked for hours in the kitchen!
Make it easy on yourself
This recipe basically calls for a can of refrigerated breadsticks dough, a tablespoon of butter, and pre-made frozen spinach-artichoke dip (I used TGIFriday’s but you can even use some from your grocer’s deli if you don’t want to make your own.)
Halve each breadstick slice and wrap around the tip of your finger, pinching the bottom to make a bowl. Set on greased cookie sheet and continue to shape into a tiny bowls.
Bake at 375 degrees for about 8-10 minutes or until slightly golden. Remove from oven and use small spoon to open up the mouths of the bowls. Lightly butter the tops (optional).
Fill with spinach-artichoke dip (or any type of dip or cheese you’d like!) and serve immediately.
And then try not to eat them all in one sitting.