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Happy December! It’s my most favorite time of year! I love, love, love Christmas and even though I won’t be home in Vancouver this year, I’m still going to be celebrating. December is one of my favorite months – full of friends, family and of course food. It’s always good to have little nibbles on hand for all those folks who drop by and these mini spinach bread bowls are perfect for popping into the oven and eating while piping hot.

I know it can be slightly trying when people drop by unexpectedly during the holiday rush. And while it is hard being interrupted while piping polar bear cookies or watching Love Actually for the hundredth time, I actually love it when friends or family unexpectedly drop by for an extra visit. It helps that I (almost) always have something fabulous to feed them hiding in the fridge or freezer. Pre-scooped frozen cookie dough works especially well at impressing as does a pre-mixed tub of spinach dip just waiting for a hot oven.

Hot spinach dip is one of those classic appetizers that I love. If hot spinach dip happens to be at a party, I will often be found  stuffing my face with its gooey, cheesy goodness. I get even more excited if there are pita chips involved. Most recipes for hot spinach dip include artichokes and of course, I love spinach dip with artichokes too, but I didn’t have any in the pantry this time around, so my dip ended up artichoke-less. However, I did add in some jalapeños for a bit of spice.

What are your plans for Christmas? I’m going to be in Tokyo (I’d love recommendations if you have any!) but I’m still going to try and make a little Christmas dinner with all the trimmings for myself and Mike. I’m hoping our kitchen will be big enough — fingers crossed. Anyway, cheers to the start of the holiday season and to hot jalapeño spinach dip!

Mini Baked Jalapeño Spinach Dip Recipe
serves 3-4, depending on hunger and dip to chip ratio

• oil
• 2 tablespoons diced onion
• 1 clove of garlic, minced
• 3 cups fresh spinach
• 2 tablespoons cream cheese
• 2 tablespoons sour cream
• 1/4 cup shredded Swiss cheese, divided
• 1 small jalapeño, diced
• salt and pepper
• 3 mini rolls, hollowed out
• pita chips, crackers or sliced baguettes

Preheat the oven to 425°F. In a frying pan, heat a bit of oil over medium heat. Add the onion and garlic and cook until slightly browned. Add the spinach and cook until wilted. Cool slightly, squeeze, drain and set aside. In a bowl, mix together the cream cheese, sour cream, half of the cheese (2 tablespoons) and the jalapeño. Stir in the spinach. Taste and season with salt and pepper. At this point you can put the dip into a oven-proof container, top it with the remaining cheese, wrap it and put it in the fridge for when someone comes over for nibbles, or you could go ahead and bake it off in some rolls. If rolling: scoop the filling into the rolls and top with the remaining cheese. Either way, bake on a lined baking sheet until the cheese is melted, bubbly and golden brown, 15-20 minutes. Enjoy warm spread onto pita chips, crackers or sliced baguettes.

Note: this recipe is infinitely multipliable, so feel free to make a large vat and bake it off as you please.

breadjalapeñosminispinachswiss cheese