I love spinach and artichoke dip everything! And using crescent roll dough makes it super easy to throw together this dish for a quick appetizer!

I ended up eating my spinach artichoke rolls with some cherry tomatoes for a pop of acidity and freshness and it was a beautiful experience!

Pro tip: shred your own cheese for better results! Bagged shredded cheese has an additive to keep the shred separate, so it is harder to melt together, especially finely shredded. Have you ever noticed it just holds it shape despite heat?

I’ve been living for this Rotary grater from Amazon! I’ve used potatoes and carrots on it too and it’s worked great!

Make sure you squeeze your chopped spinach after you thaw it. I prefer using my Ellie’s Best Nut Milk Bag from Amazon because it has a drawstring and the material is super easy to clean.

Look at all that liquid we got out of there!

I also used Ellie’s Best’s Organic Mushroom Extract Powder from Amazon in this recipe (and almost all of my savory recipes these days) because it brings such a delicious depth of umami flavor, especially for vegetarian recipes without the mushroom texture!

The Measuring spoons are also from Amazon!

After you make the spinach artichoke dip, you can use it as a filling for all the different things! I’ve used it in puff pastry muffin tins, I’ve used roasted potatoes to dip in it for gluten free friends and I’ve even added it to pasta! It’s so versatile but spreading it on crescent roll dough

And rolling it up

Then cutting it

And baking it

May be my new favorite way to make a fun and unique appetizer for a holiday party or a game day snack!

Ingredients:

• 10oz frozen chopped spinach, thawed
• 14.5oz can quartered artichoke hearts
• 8oz pkg cream cheese, softened
• 1/4 cup plain nonfat Greek yogurt (or sour cream)
• 1/2 tsp each garlic powder, onion powder, black pepper and mushroom powder
• 1 red onion, diced
• 1 cup sharp white cheddar cheese, shredded
• 2 tbsp grated Parmesan cheese
• 2 pkgs crescent roll dough

Directions:

1. Preheat oven to 420°F
2. Drain and squeeze the thawed spinach and artichoke hearts so as much liquid is put as possible
3. Roughy chop the artichoke hearts and cut the onion if you haven’t already
4. Add all of that, plus the rest of the ingredients (minus the crescent roll dough) to a large bowl and combine
5. Roll out the crescent roll dough and spread the spinach artichoke filling, 1/2 of the mixture on each roll
6. Roll it up, seal and cut each log into 6 equal pieces, so you have 12 total pieces
7. Place each piece in a 13×9 pan and bake for 35-40 minutes or until golden brown
8. Enjoy!

They’re so delicious!

I couldn’t wait for them to cool!

Spinach Artichoke Crescent Rolls are up!

It’s a 10/10 for me, fam!

Stay tuned for more Easter recipes, like this peep s’mores cheesecake!

And carrot cupcakes with carrot cake pop bunny butts!

Ok love you bye

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