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
- ΒΌ cup shredded white cheddar cheese (
Instructions
Dippers
- Separate crescent rolls equally by the perforated triangles (To be more precise, weigh each into 7/8 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.
Dip
- 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!