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Spinach and Artichoke Dip Roll Ups
Yield:
24
servings
Prep:
15
minutes
minutes
Cook:
15
minutes
minutes
Total:
30
minutes
minutes
Everyone’s favorite dip is stuffed into a flaky, buttery crescent roll, oozing with all that melted cheesy goodness!
Ingredients
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
Instructions
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.