Spinach Dip Wreath Recipe 435 Food

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.

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 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

Steps:

• Thaw and drain the spinach.
• Squeeze the spinach with paper towels to remove excess water.
• Mix all ingredients together in a bowl.
• Let set in the fridge for a couple hours before serving.
• I like to serve it inside a hollowed out round loaf of bread.
• Scoop out the loaf and place dip inside.
• I use what I scoop out for making croutons.
• Serve with fresh vegetables.

SPINACH CHICKEN WREATH

Steps:

• Boil chicken breast until done and chop.
• Drain thawed spinach and squeeze out water.
• Mix all ingredients together except crescent rolls.
• Arrange crescent triangles in a circle with wide ends overlapping
• Spoon mixture evenly onto widest end of each triangle. bring outside points of triangles up over filling and tuck under.
• Bake in a 350 degree oven for 20-25 minutes.

CHICKEN, ARTICHOKE, AND SPINACH WREATH

Steps:

• Preheat oven to 375°F.
• In a large skillet, cook the bacon until crisp. Set aside on paper towels to drain grease.
• Season chicken with salt, pepper, garlic powder, and paprika.
• Grill or sauté chicken until just cooked through. Set aside to cool slightly.
• While chicken cooks, mix mayo, basil, oregano, garlic powder, onion powder, a pinch of kosher salt, and a big pinch of ground black pepper in a large mixing bowl.
• Add the chopped scallions to the bowl.
• Chop cooked chicken into bite sized pieces. Add to the bowl.
• Drain, rinse, and pat dry artichokes. Chop finely, and add to the bowl.
• Thaw frozen spinach, rinse, and drain very well, squeezing out all excess water. Add to the bowl.
• Crumble cooked bacon, and add to the bowl.
• Mix well, until all of the ingredients are coated with the mayo mixture.
• Taste, and add more salt or pepper if needed.
• Open the rolls, and separate the dough into 16 triangles.
• On a baking stone or greased baking sheet, arrange the triangles in a circle, with the large ends overlapping near the center of the sheet and the thin points facing away from the center (this should look like a sunburst with a hole in the middle when done). If the points hang over the edge of the sheet, that's okay.
• Spread half of the chicken mixture evenly in a ring over the wide ends of the dough.
• Open the cheese wedges and cut each triangle in half, making two smaller triangles.
• Lay the cheese on top of the chicken mixture, arranging the triangles evenly around the circle.
• Cover the cheese with the rest of the chicken mixture.
• Pull the narrow points of the dough over the chicken mixture, pinching the dough together at the inside of the ring to seal (The chicken mixture will not be completely covered).
• Bake at 375F for 20 minutes, or until dough is golden brown.
• Remove from oven, and let rest for 5 minutes before cutting into wedges to serve.

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.

KNORR SPINACH DIP

Steps:

• Combine all ingredients in a bowl.
• Cover and chill in the refrigerator about 2 hours.
• Serve with your favorite dippers to your favorite people.
• A new serving idea: Hollow out cucumber slices and cherry tomatoes.
• Fill vegetables with spinach dip and garnish with a sprig of dill.
• MAKES 4 cups dip.