This last weekend I tried out a new recipe for Spinach Dip Bread Bowls that I’d found on the Grocery Budget site, which I modified to be Gluten Free.
We are on week two of trying to keep our grocery bill under about $75.00 This week we managed to save 27% off of our bill by keeping to the sale items and using a few coupons. This week I tried hard to bring my lunch and was able to do so every day with the leftovers we’ve had. That’s another savings of about $10 to $20.
Gluten Free Spinach Dip Bread Bowls
adapted from Grocery Budget 101
1 box Gluten Free Bisquick, prepare the recipe for pizza dough on the box (you will not use the whole box)
2 T olive oil
1 package of frozen spinach, chopped
2 clove fresh garlic, minced
4 oz softened cream cheese
1/2 c. sour cream
2 T Parmesan cheese, shredded
1/4 teaspoon Garlic Salt
1/3 Cup shredded mozzarella cheese or Italian Blend Shredded Cheese
Preheat the oven to 350 degrees.
Lightly oil the ramekins with olive oil using a paper towel and set aside.
Prepare the Gluten Free Bisquick following the pizza dough recipe. This yeilded enough for seven ramekins.
Flatten the dough, and press it in to the ramekin, leaving a little indentation in the middle.
Defrost the spinach while heating the olive oil in a small skillet over medium heat, add coarsely chopped spinach for 2 minutes, add garlic and stir gently for another minute, remove from heat.
Remove from oven, let cool before serving.
I left the extras in their ramekins and took them to work for lunch. Warming them for between 60 and 90 seconds seemed to be perfect.
If you are serving them for lunch, you can always remove them from the ramekin and serve with a salad.
I’m not being perked or paid to promote the product, it’s just the best price I’ve found! 🙂