Spinach Dip Wreath Recipes

SPINACH DIP CRESCENT WREATH

Steps:

• Preheat oven to 375 degrees F.
• Place cream cheese in a saucepan or skillet over medium heat. Add spinach and stir until cream cheese melts. If cream cheese seems to be cooking on the bottom of the pan lower the heat.
• Stir in garlic, salt, onion powder, chili powder and pepper.
• Stir in parmesan and mozzarella cheeses and mix to combine. Mixture should be warm, but cheeses don't need to be completely melted.
• Open both tubes of crescent rolls and unroll and separate them. There will be 16; you will use 12 in the wreath.
• Lightly grease or line a 12 inch pizza pan with parchment paper (you may use a large cookie sheet instead).
• Place a 5 to 5.5 inch bowl in the center of your pan. Create a starburst shape by layering 12 crescent triangles around the bowl, with the points of the triangles pointing outward. The straight edges of the triangles will overlap around the bowl.
• Spoon the spinach dip mixture onto the crescent roll dough, in a donut shape around the bowl. Press the dip flat (see photos in the blog post).
• Remove the bowl from the center of the wreath. Bring each dough triangle up and over the spinach dip filling, then tuck it in under the center of the wreath to secure. NOTE: You want to be able to see filling in between each crescent triangle.
• Bake approximately 22 minutes until the crescent rolls are well browned. Remove from oven and brush with a little melted butter and sprinkle with additional Italian seasoning if desired.
• Slice the ends of 12 cherry tomatoes and use them to decorate the wreath if desired. You can also lay a bow on top of the wreath.

EASY SPINACH DIP WREATH

Steps:

• Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.
• Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time.
• Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.

SPINACH DIP WREATH RECIPE - (4.3/5)

Steps:

• Preheat oven to 400ºF. Trim the top off the head of garlic to expose the tops of the garlic cloves. Drizzle with olive oil over the exposed cloves. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes. Let the garlic cool slightly and press on the bottom of a clove to push it out of its paper. Set aside. Decrease the oven temperature to 375ºF. In a large bowl, add the mayonnaise, cream cheese, sour cream, parmigiano-reggiano, artichokes, spinach, and garlic and stir to combine. Season with salt and pepper. On an ungreased baking sheet, arrange the crescent dough triangles in a circle with the points facing out. Overlap some of the triangles, leaving a 6-inch diameter in the center. Spread the spinach dip on top of the base of the triangles, forming a ring and leaving the center empty. Take the pointed end of the crescent dough and bring it up over the filling, pushing slightly underneath to seal. Continue with the remaining pointed ends. Brush the tops of the crescent dough with the egg wash. Place in the oven and bake for 15 to 18 minutes or until golden brown. Let cool before slicing and serving. Place a bowl of hot sauce in the center for dipping. Tip: Fill the crescent wreath with your favorite dip or make individual stuffed crescent rolls!

SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

CREAMY CHEESY SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)

Steps:

• Preheat oven to 375*F.
• In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
• Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
• Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
• Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
• Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
• Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
• Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
• Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
• Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
• Bake 25-30 minutes or until golden brown. Enjoy!.

SPINACH DIP CRESCENT WREATH

Steps:

• 1. Preheat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet. Remove dough from one can, keeping dough in one piece; do not unroll. With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping, around custard cup. Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 24 slices, slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center. Bake 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet, and carefully slide onto cooling rack. Cool completely, about 30 minutes.
• 2. Meanwhile, cook spinach as directed on package; cool and squeeze to drain. In medium bowl, stir sour cream, mayonnaise and milk until well mixed. Add spinach and remaining topping ingredients; mix well. Cover; refrigerate until serving time.
• 3. Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries." Serve immediately, or cover and refrigerate up to 2 hours before serving.

SPINACH-ARTICHOKE WREATH

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine artichoke hearts, spinach, mozzarella, parmesan, red bell pepper, mayonnaise, garlic, and black pepper. Mix well, and set aside.
• Remove crescent roll dough from packages and separate into 16 triangles on a clean work surface. On a pizza stone or half sheet tray, arrange 8 triangles in a circle with the widest edges touching, about 3" from the edge of the pan (points will extend off the edge of the pizza stone or sheet tray). Matching up wide ends with those already in place, arrange remaining 8 triangles on pan pointing in the opposite direction (points will overlap in the center). Pinch dough triangles together at seams and press with fingertips to smooth.
• Spoon filling evenly over seam of dough in a continuous circle. Beginning with the last triangle placed in the center of the pan, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across point of previous triangle (the filling will show). Repeat, overlapping points of inside and outside triangles around filling to form a wreath. Tuck last end under first.
• Brush top of wreath with egg wash and bake until bubbly and golden brown, 25-30 minutes. Brush surface of wreath with pesto and allow to rest at least 10 minutes before serving, with marinara sauce for dipping.

SPINACH DIP WREATH

Steps:

• Mix mayonnaise, sour cream, spinach, soup mix, water chestnuts and green onion. Cover and refrigerate 1 hour to blend flavors.
• Cut and hollow out 3-inch-wide ring of top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.
• Spoon spinach dip into hollowed-out ring. Decorate with cherry tomatoes, rosemary sprigs and baby spinach leaves.
• Tear reserved bread into bite-sized pieces. Use bread for dipping.