• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Appetizers / spinach artichoke dip stuffed crescent rolls

    spinach artichoke dip stuffed crescent rolls

    Nov 14, 2015 · 3 Comments

    spinach artichoke dip stuffed crescent rolls | The Baking Fairy

    Hello, friends! So, today, I made you some spinach-artichoke dip.... and I stuffed it into crescent rolls. OH MAH GAH, y'all. These are incredible! Spinach-artichoke dip is one of my absolute favorite foods, and the combination of cheesy, comforting goodness and fluffy crescent rolls is seriously ta die fooor. I'm not exaggerating, I swear! This dip all by itself is pretty awesome, but putting it inside bread was sheer genius. The alternate title for this post should be "How to be the most popular person at the potluck."

    spinach artichoke dip stuffed crescent rolls | The Baking Fairy

    The best part of this recipe is that it's seriously so stupid-easy, but it tastes sooo good. So, start off with some olive oil and crushed garlic in a small pot, and saute some frozen spinach until it's totally thawed out and flavorful. Throw in a can of quartered artichokes, then remove the pot from the heat and stir in cream cheese, sour cream, parmesan, and some shredded mozzarella. Season with salt (duh), garlic powder, and a shake of crushed chili flakes, and you are d.o.n.e. DONE. Ez-pz. Now, try your very hardest to not eat the whole thing straight out of the pot with a spoon (I know it's tough), and instead scoop a bit on some crescent roll dough triangles. Roll them up, bake them for like 15 minutes, and ta-da!

    spinach artichoke dip stuffed crescent rolls | The Baking Fairy

    spinach artichoke dip stuffed crescent rolls | The Baking Fairy

    The best part of this recipe is that it totally makes too much dip for just the crescents (unless you wanna make like 40 of them, which to be honest would probably not be a bad idea), but it's awesome because who doesn't love eating chips and dip while they wait for their.... dip-stuffed bread... to be ready? I mean, let's be real, we're not eating this to be healthy anyways. This dip does contain veggies though, and I did make a meek attempt at making it a little healthier by using Greek yogurt cream cheese, and some light sour cream, but again, this isn't salad. We don't eat spinach-artichoke dip because it's healthy, we eat it because it's goooood! I hope this delicious appetizer will grace your tables this holiday season, either stuffed in crescents or not! It's pretty much the best thing ever.

    spinach artichoke dip stuffed crescent rolls | The Baking Fairy

    spinach artichoke dip stuffed crescent rolls
     
    Save Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Vegetarian
    Serves: 16
    Ingredients
    • 2 cans refrigerated crescent rolls
    • 1 tablespoon olive oil
    • 2 cloves garlic, finely minced
    • 1 cup frozen spinach
    • 1 can quartered artichokes
    • 1 block (8oz) cream cheese
    • ½ cup sour cream
    • ½ cup shredded mozzarella cheese
    • ½ cup grated Parmesan cheese
    • salt, garlic powder, and chili flakes to taste
    Instructions
    1. Preheat the oven to 350F, and line two baking sheets with parchment.
    2. In a small nonstick pot, heat the olive oil and garlic over medium-high heat. Once it starts to sizzle, add in the frozen spinach and about ⅓ cup of water. Let the mixture cook until the spinach is soft and thawed out, and most of the water has evaporated.
    3. Add the drained can of artichokes to the pot, then remove from heat.
    4. Add in the cream cheese, mozzarella, and parmesan, and stir until combined.
    5. Add in the sour cream, salt, garlic powder, and chili flakes to taste.
    6. Open the two cans of crescent rolls, and unroll the triangles. Place a small amount of dip (1-2 tbsp) on the wider side of the triangle, then carefully roll it up to a crescent. Repeat with all.
    7. Bake crescents for 12-15 minutes, until golden brown and delicious. Serve immediately!
    3.5.3208

     

    « fresh pumpkin pie with amaretto streusel
    Join my Italian Holiday Table: Polenta con Salsiccia e Funghi & Baci-Stuffed Italian Chocolate Cake »

    Reader Interactions

    Comments

    1. Jess @ Flying on Jess Fuel says

      November 16, 2015 at 7:15 pm

      Oooooh these sound perfect!! I love easy app recipes with all the holiday parties and potlucks this time of year!! Yum!

      Reply
    2. Mardi says

      August 28, 2016 at 4:03 pm

      Love your recepies

      Reply

    Leave a Reply Cancel reply

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

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2023 · The Baking Fairy · Privacy Policy