Ingredients: 1 cup finely chopped Brussels sprouts. 1 cup chopped spinach. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 1/4 cup shredded mozzarella cheese. 1 clove garlic, minced. Salt and pepper to taste. Mini bread bowls for serving.
Instructions: Warm the oven up to 190C 375F. Put Brussels sprouts, spinach, Parmesan cheese, mayonnaise, sour cream, mozzarella cheese, minced garlic, salt, and pepper in a bowl. Cut off the top of each mini bread bowl and take out the middle, leaving a bread bowl shell. Put some of the Brussels sprout and spinach dip into each bread bowl. Arrange the stuffed bread bowls on a baking sheet. Bake in a hot oven for 15 to 20 minutes, or until the dip is bubbly and the bowls are toasted. Enjoy while hot!