Spinach and Artichoke Dip Roll Ups
Everyone’s favorite dip is stuffed into a flaky, buttery crescent roll, oozing with all that melted cheesy goodness!
Let’s talk about crescent rolls. People seem to have a love/hate relationship with these rolls. Yes, they come in a can. No, they are not made from scratch. But when game day rolls around, I don’t want to be the one slaving away in the kitchen by myself.
So for me, crescent rolls are an absolute life-saver for times like these, and when you stuff them with the classic spinach and artichoke dip, you’ll be the first one in line to stock up on these rolls.
They’re just oozing with all of that cheesy goodness, all nestled in a flaky, buttery roll that just melts away in your mouth. Trust me, you can’t go wrong with anything here. You just can’t.
Spinach and Artichoke Dip Roll Ups
- 1 8-ounce container whipped cream cheese
- 1 14-ounce can artichoke hearts, drained and chopped
- 3 cups baby spinach, chopped
- 2 cloves garlic, minced
- ¼ cup mayonnaise
- ¼ cup crumbled feta cheese
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 3 8-ounce tubes crescent rolls
- ½ cup Italian style bread crumbs
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, whisk together cream cheese, artichoke hearts, spinach, garlic, mayonnaise, feta and Parmesan; season with salt and pepper, to taste.
- Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the cream cheese mixture.
- Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat.
- Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.
- Serve immediately.
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So I’ve made these before using your recipe and they turned out fantastic. I’m making them for a party tomorrow and am wondering if I could make the filler tonight and put it in the fridge until tomorrow when I can scoop them in the rolls and bake them. Do you think they’d turn out well enough?
Yes, absolutely. Great idea!
I made these crescents this morning with packaged spinach artichoke dip from Costco. Super easy and quite delicious!
Say whaaaaaatttt?? Spinach artichoke dip… handy crescent roll packaging… baked cheesy goodness? Genius!!
I made these for our party prior to the big game on Saturday—a HUGE success!
I made these last night and they are really delicious and tasty! Thank you!
(Kit, I used the artichokes packed in water)
Wonton cups, is there anything else besides guacamole that could be used in this recepe?
Marie, I am a bit confused with your question. There is no wonton cups or guacamole in this recipe.
Can they be frozen b4 baking?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
these are what I ate at my mom’s house. that was when I was about 10 or 11 years old. now I am just old. I still make some of her rec, but I make them MY way. fast and easy. but I keep her rec. thanks 4 the reminder. scotty
Is there another cheese you can substitute the feta for?
Goat cheese would be a great substitute.
These sound yummy. Is the baby spinach packed or loosely measured?
You can go either way – it really depends on your spinach-to-artichoke-ratio preferences.
This looks like a great way to incorporate spinach dip and crusty crescent rolls. I’ve never made the spinach dip before and am wondering if you mean water packed or in oil for the artichokes. Thanks, Kit