Warm spinach and artichoke dip wreath in a heart shape on brown parchment paper, on a wooden board. There are red and orange peppers cut into heart shapes and grape tomatoes cut into heart shapes for garnish.

I Heart You Spinach & Artichoke Dip Wreath

5.0 from 4 votes

This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

This is probably one of my favorite recipes because I love spinach and artichoke dip so much! I just had to remake it for Valentine’s Day, and Galentine’s Day, of course. And since the Super Bowl is coming up, this would be perfect for that too. The baby spinach and garlic make this dip so fresh and flavorful! You’ll want to make it again and again. You could use frozen spinach for this. The reason that I don’t is because I prefer the taste of baby spinach and I also really don’t like squeezing water out of vegetables. It’s the same reason I’ve only made Tzatziki sauce once. Squeezing cucumbers and squeezing frozen spinach just isn’t for me.

Warm spinach and artichoke dip wreath in a heart shape on brown parchment paper, on a wooden board. There are red and orange peppers cut into heart shapes and grape tomatoes cut into heart shapes for garnish.

I decided to make a new post on this so I could share instructions on how to make the heart shape since it came out so cute! I also made an adjustment to the time and cooking temp. I originally baked this at 350 degree F for 30-35 mins, but I decided that I prefer it at 375 degrees F for 20-25 mins. As always, the tea towel featured in my photos here is from Geometry House! Their towels are the very best.

White heart shaped dish, upside down, on brown parchment paper, on a rimmed baking sheet.

Last week, I had a failed first attempt at making this wreath into a heart, but I was determined, so I ended up using this little heart dish. I think it worked out perfectly! It comes in a couple of colors. I have one in white and one in pink. It was a really good size for the center of the wreath and it fit perfectly on my half sheet rimmed baking sheet.

Sixteen triangles of crescent roll dough arranged around a white heart dish, on brown parchment paper, on a rimmed baking sheet.

This is two packages of crescent roll dough, one on the right side and one on the left. I separate out the triangles and place them very specifically. Every triangle in the dough is a right triangle. I arranged them on the right side of the heart with the right angle always on the left side. Then on the left side of the heart, the right angle was always on the right. The pointed ends are always out. If you look at the bottom point of the heart, you can see that the right angles are overlapping.

Sixteen triangles of crescent roll dough arranged around a white heart dish, on brown parchment paper, on a rimmed baking sheet.

Once I had the dough triangles arranged, I pressed them together to seal the edges. I also have the short ends of the triangles up on the sides of the dish a little. This makes it easer to hold the spinach dip in place and to tuck the pointy ends of the dough under later.

White heart bowl in the center of a rimmed baking sheet with crescent roll dough around it and fresh spinach and artichoke dip on top.

Now add the spinach dip. The recipe for this is below. I decided to chop up the baby spinach a little bit this time. I didn’t chop it at all in my original wreath.

You will have extra dip. The recipe makes more than you need for a wreath, but the packages of baby spinach that I find at the store are typically 5 oz and it works well with 1 can of artichokes. I didn’t want to get into using less than a can because then what happens to the rest? I usually refrigerate the leftover dip overnight and put it into a glass baking dish the next day, heat it in the oven until bubbly and serve with chips, veggies or cheesy flatbread.

Fresh spinach and artichoke dip inside of crescent roll dough, forming a heart-shaped wreath.

Remove the bowl. There isn’t a trick to this, you really just reach down and grab it. I loosen it first with one finger and then pull it straight out. There is always a little moment of panic, but everything turns out ok in the end! One by one, pull all of the pointed dough ends over the dip and press them to the bottom layer of dough on the inside of the wreath. I also pinched the inner point of the heart so it would be more visible. Then I brush it with egg wash so it gets a nice, golden brown color while baking. You really don’t need a whole egg, so I like to beat an egg, take a little and put it into a small bowl for the egg wash and then put the rest away either to add to scrambled eggs later or for another baking project.

A heart shaped crescent roll wreath filled with spinach and artichoke dip freshly baked from the oven, on brown parchment paper, on a wooden board.

When it looks like this, it’s done! I added a light dusting of grated Parmesan cheese to this wreath, but not to my original one. I garnished it with heart shaped peppers that I cut with my biscuit cutter and with grape tomatoes that I sliced and turned into heart shapes.

I hope that you find this helpful and that you try try it out. You can definitely make it into a circle shape if you don’t have a heart shaped dish handy. It tastes the same either way!

As seen on Instagram here.

Warm Baby Spinach & Artichoke Dip Wreath Appetizer

Recipe by Sarah
5.0 from 4 votes
Course: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time



Fresh baby spinach and chopped artichoke dip wrapped in warm crescent roll dough.

Cook Mode

Keep the screen of your device on


  • 2 pkg crescent roll dough, I used Pillsbury with the perforated triangles

  • 5 oz fresh baby spinach 

  • 1 can quartered artichokes, drained + chopped (14 oz can)

  • 4 oz full fat cream cheese (room temp)

  • 1/4 c sour cream (room temp) 

  • 3 cloves garlic, minced

  • 1 c shredded mozzarella

  • 1 c shredded Parmesan

  • 1 egg beaten for egg wash

  • salt + pepper to taste

  • 1/4 tsp onion powder

  • 1/4 tsp Green Goddess seasoning (or your favorite seasoning)

  • 1 red pepper (chopped) for garnish


  • Preheat oven to 375 F and line a rimmed baking sheet with parchment or silpat.
  • Make dip by combining baby spinach, artichokes, garlic, cream cheese, sour cream and seasonings. Once it’s all mixed, add the cheese and toss to combine. You can chop up the baby spinach if you’d like to.
  • Place a small bowl in the center of your baking sheet to form your crescent roll dough around. The bowl will keep the center circle round. 
  • Place your crescent roll dough triangles one by one around the bowl, with the long ends pointed out.
  • Carefully add the spinach dip in the shape of a wreath (there will be extra which you can bake separately and serve with my cheesy flatbread, veggies, chips, etc).
  • Carefully remove the bowl from the center of your wreath.
  • One by one, pull each pointed end of dough over the spinach dip, to the middle and secure to the bottom layer of dough. 
  • Fix any areas where the leaves are sticking out too much and when you’re happy with the wreath shape, carefully brush the dough with egg wash. 
  • Bake at 375 F on the center rack for 20-25 mins until golden brown. Garnish with chopped red peppers + serve!

Recipe Video

Did you make this recipe?

Tag @sarahtreed on Instagram and hashtag it with #bestlittlemomentsrecipe


    • Hi! Yes, definitely! I’ve put the dip together the night before, didn’t bake it and kept in a container in the fridge overnight and it is perfect the next day!

Leave a Reply

Your email address will not be published. Required fields are marked *