Spinach Dip Crescent Wreath

Ring in the holidays with an easy appetizer! Crescent dough makes quick work of wreath making.

(43)
(11)
Save and Share
  • prep time 30 min
  • total time 1 hr 10 min
  • ingredients 13
  • servings 20
 

Ingredients

Wreath

2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Topping

1
box (9 oz) Green Giant® frozen chopped spinach
3/4
cup light sour cream
1/2
cup fat-free mayonnaise
2
tablespoons fat-free (skim) milk
1
tablespoon chopped green onion (1 medium)
1/2
teaspoon seasoned salt
1/2
teaspoon dried dill weed

Garnishes

1/4
cup chopped red bell pepper
2
tablespoons chopped green onions (2 medium)
1
tablespoon chopped fresh parsley
Green bell pepper, cut into holly leaves
Small cherry tomatoes

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Meanwhile, cook spinach as directed on package; cool and squeeze to drain.
  • 6 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.
  • 7 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.
  • 1 Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Meanwhile, cook spinach as directed on package; cool and squeeze to drain.
  • 6 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.
  • 7 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
8%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.