Spinach and Artichoke Dip Roll Ups
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Spinach and Artichoke Dip Roll Ups
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Everyone’s favorite dip is stuffed into a flaky, buttery crescent roll, oozing with all that melted cheesy goodness!
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Ingredients
- 1 cream cheese whipped, 8-ounce container
- 1 artichoke hearts 14-ounce can, drained and chopped
- 3 cups baby spinach chopped
- 2 cloves garlic minced
- ¼ cup mayonnaise
- ¼ cup feta cheese crumbled
- 2 tablespoons Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 crescent rolls 8-ounce tubes
- ½ cup bread crumbs Italian style
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.
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