Everyone loves spinach and artichoke dip. How do you improve this classic? Add everyone’s favorite crescent dough bread! This is the perfect Christmas treat because you can make it into a Christmas tree! See note below. This year, I didn’t form a tree, but if you would like to do so, read the note.
Spinach-Artichoke Dip Stuffed Bread
Course: Side Dish, DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
1 onion, diced
1 bag of spinach (fresh or frozen, if frozen, rinse and drain well)
2 cloves garlic, diced
1 cup of chopped artichoke hearts (canned or jarred, without marinade)
1 block of cream cheese
1 cannister crescent dough (if you can find the one that is just a sheet, it works best)
Non-stick cooking spray
Directions
- Preheat oven to 350 degrees.
- In a large pot, spray with non-stick cooking spray and add diced onion over low heat.
- Once onion is translucent, turn up heat to medium. Add spinach and garlic. Cook until spinach is wilted.
- Add diced artichoke hearts and cream cheese. Stir until cream cheese fully melts. Turn off heat.
- On a baking sheet, either line with parchment paper or spray with non-stick cooking spray. Then add the crescent dough sheet.
- Add spinach dip to half of the sheet. Fold the dough in half so the dip is fully covered by dough. I like to cut the ends and twist them to give it some flair (see note about making a Christmas tree).
- Bake for 15 to 20 minutes until dough is golden brown.
Notes
- To make a Christmas tree: when you add the dough to the baking sheet, cut two triangles from the left and right side so that they may be placed evenly over the remaining inside triangle. Fill with dip, and then add the two pieces on top. Make several slices like branches, and twist the dip with the dough. Bake as set forth above.
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