Best Spinach Dip Crescent Wreath Recipes

SPINACH DIP CRESCENT XMAS WREATH

SPINACH DIP CRESCENT XMAS WREATH image

Number Of Ingredients 15

Ingredients

2-8 oz Reduced Fat Crescent Dinner Rolls
Topping
1 1/2c.green Gian Frozen Cut Leaf Spinach
1/4 c light sour cream
1/2 c fat free mayonaise
2 T milk
1 T chopped green onions
1/2 t seasoned salt
1/2 t dried dill weed
Garnishes
1/4 c chopped red bell pepper
2 T chopped green onions
1 T chopped fresh parsley
Green bell peppers, cut into holly leaves
Small cherry tomato

Steps:

Heat oven 375, Invert custard cup on center of lg cookie sheet remove dough from one can, keeping dough in one piece, roll dough 12 in long( with hands).Cut into 20 slices.Arrange 16 slightly overlapping around custard cup repeat with other can, cutting into 20 slices, arrange, slightly overlapping each other,(not the first layer though.remove custard cup Bake 375-15-20 min till golden brown, Gently loosen wreath and slide onto wire rack, cool 30 min Cook spinach as diredted. strain in colander, rinse with cold water to cool, squeeze to drain In medium bowl combine sour cream, mayo and mild, add spinach and rest of ing. Place wreath on serving tray spread with spinah topping, sprinkle with red pepper, onions and parsley, decorate red bell pepper, holly leaves and cherry tomato, Cover and refrigerate 2 hrs prior to serving.

SPINACH DIP CRESCENT WREATH

Spinach Dip Crescent Wreath image

Provided by My Food and Family

Categories Meal Recipes

Time 1h40m

Number Of Ingredients 16

Ingredients

Wreath-
2 cans (8 oz. each) refrigerated crescent dinner rolls
Topping-
1 box (9 oz.) frozen chopped spinach
3/4 cup light sour cream
1/2 cup fat-free mayonnaise
2 Tbsp fat-free (skim) milk
1 Tbsp chopped green onion (1 medium)
1/2 tsp seasoned salt
1/2 tsp dried dill weed
Garnishes-
1/4 cup chopped red bell pepper
2 Tbsp chopped green onions (2 medium)
1 Tbsp chopped fresh parsley
1 green bell pepper, cut into holly leaves
Small cherry tomatoes

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPINACH DIP CRESCENT WREATH

Spinach Dip Crescent Wreath image

Ring in the holidays with an easy appetizer! Crescent dough makes quick work of wreath making. Servings # 20

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

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

Steps:

Heat 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.
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.
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.