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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- 2 cans Pillsbury crescent rolls
- fresh parsley and chives, chopped
- 1-2 T. olive oil
- 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 (
- Separate crescent rolls equally by the perforated triangles (To be more precise, weigh each into ⅞ ounce pieces)
- Roll each piece into a ball and lay along perimeter of oven safe 10 inch skillet.
- Brush olive oil on top and sprinkle on parsley and chives.
- Mix in a bowl the mayo, parmesan, artichokes, garlic, spinach and salt.
- Spread into center of the skillet.
- Bake at 375 for 20-25 minutes or until dip is hot and crescents are lightly browned.
- Carefully remove skillet using a potholder as handle will be HOT as well as skillet!