Spinach and artichoke dip inside of golden crescent roll dough, in a wreath shape. Garnished with chopped red peppers. The wreath is on a piece of brown parchment paper on top of a wooden serving board.

Warm Baby Spinach & Artichoke Dip Wreath Appetizer

5.0 from 4 votes

Spinach & artichoke dip has been one of my favorite things to order at a restaurant for as long as I can remember. I wanted to make it myself and when I started to look for recipes, they all contained mayo and since I’m not a fan, I decided to put together my own. I chose to use fresh baby spinach because it’s my favorite kind of spinach. You can give it a rough chop if you want, but I didn’t find it necessary. If you prefer to use frozen spinach, I would recommend defrosting it and wringing as much of the water out as you can. I’ve made this dip both on its own and in the wreath. Both are so good! The wreath eliminates the need for chips or something else to dip because the dip is sandwiched in between the layers of warm crescent roll. So good!

I posted an updated version of this wreath in a heart shape for Valentine’s Day here. And because there is extra spinach dip leftover after you fill your wreath, check out my cheesy flatbread that’s the perfect thing to serve alongside the warm dip!

Warm Baby Spinach & Artichoke Dip Wreath Appetizer

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

10

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

295

kcal
Total time

45

minutes

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

Cook Mode

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Ingredients

  • 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

Directions

  • 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!

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