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You are here: Home / Appetizer / Spinach Artichoke Skillet Dip

Spinach Artichoke Skillet Dip

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

February 24, 2020 by Hugs & Cookies xoxo 6 Comments

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Spinach Artichoke Skillet Dip

This Spinach Artichoke Skillet Dip with dippers is a show stopper. The spinach artichoke dip can absolutely be made on its own but the crescent roll dippers really kick it up a notch. This is so simple to make yet the presentation looks like you worked hard! Shhh, we won’t tell anyone it’s actually easy to make. You can even save time and make the dip a day ahead and chill it in the fridge. Then, just bake it 20 minutes before the company arrives!

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Print
Spinach Artichoke Skillet Dip
 
Ingredients
Dippers
  • 2 cans Pillsbury crescent rolls
  • fresh parsley and chives, chopped
  • 1-2 T. olive oil
Dip
  • 1 cup mayo
  • 1 cup parmesan cheese
  • 14 ounce can artichoke hearts, drained and chopped coarsely
  • 9 ounce box frozen spinach, thawed and squeezed well to drain
  • 4 cloves garlic, minced
  • a sprinkle of salt (can omit and add at end in case it's salty enough for you)
  • ¼ cup shredded white cheddar cheese (
Instructions
Dippers
  1. Separate crescent rolls equally by the perforated triangles (To be more precise, weigh each into ⅞ ounce pieces)
  2. Roll each piece into a ball and lay along perimeter of oven safe 10 inch skillet.
  3. Brush olive oil on top and sprinkle on parsley and chives.
Dip
  1. Mix in a bowl the mayo, parmesan, artichokes, garlic, spinach and salt.
  2. Spread into center of the skillet.
  3. Bake at 375 for 20-25 minutes or until dip is hot and crescents are lightly browned.
  4. Carefully remove skillet using a potholder as handle will be HOT as well as skillet!
3.5.3251

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Filed Under: Appetizer

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Jean hall says

    May 14, 2020 at 1:34 am

    love your recipes

    Reply
    • Hugs & Cookies xoxo says

      May 14, 2020 at 10:38 am

      Thank you so much!!!! ❤️

      Reply
  2. Priscilla Grace Petraska says

    December 14, 2021 at 1:38 pm

    What size cast iron skillet are you using for this recipe?

    Reply
    • Hugs & Cookies xoxo says

      December 14, 2021 at 1:43 pm

      10 inch

      Reply
  3. Sue Carver says

    November 18, 2022 at 6:21 pm

    Do you use fresh grated Parmesan cheese or the shaker can type?

    Reply
    • Hugs & Cookies xoxo says

      November 26, 2022 at 3:30 pm

      Whatever I have on hand!

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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