Spinach Artichoke Dip with Pull-Apart Crescents will become a favorite appetizer to serve at your parties or potlucks!
Cheese stuffed crescent rolls as a ring in a skillet with ham, spinach artichoke dip. A perfect one-pan dish!
Spinach Artichoke Dip
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I love the recipe for this spinach artichoke dip, it’s so easy to prepare and has so much flavor! If you like a bit of a kick to your dips, a dash of chili powder may be added or finely chopped jalapeno pepper to spice things up a notch.
Spinach and artichoke work so well together, it’s the ham that gives it the unexpected twist! So filling and delicious!
Can I substitute frozen spinach?
Yes, you sure can!
Frozen spinach tends to have more liquid than fresh spinach. Once the spinach is defrosted, be sure to squeeze out any excess liquid from the spinach. If you don’t, the dip will be runny.
The fact that this spinach artichoke dip is served with the cheese stuffed crescents makes this one-pan dip stand out in comparison to other dips.
Once baked, the crescents become flaky, the cheese melts inside the crescents and they are such a wonderful addition to the artichoke dip in a skillet.
Spinach Artichoke Dip in a skillet!
Be sure to tightly secure cheese in the crescent rolls so the cheese doesn’t ooze out.
Lightly covering the crescents with foil before baking will give the dip added time to cook. If you don’t cover the crescent balls, they will cook quickly and the spinach artichoke dip will not have time to heat and cook thoroughly.
Finely chop the fresh spinach and you don’t have to cook it beforehand. Yes!
What can I serve Spinach Artichoke Dip with?
Though the crescents are wonderful, you can add a few other sides to the dip.
- Veggies such as carrots, celery or cucumbers are a great addition to serve with the dip
- Crackers, bagel crisps, baguette pieces or tortillas may also be used.
I hope you loved this recipe for Pull-Apart Crescents with Spinach Artichoke Dip! Don’t forget to tag us on social media if you make this recipe!
Pull-Apart Crescents with Spinach Artichoke Dip
- ¼ pound ham chopped
- ½ cup artichoke drained & chopped
- 2 cups fresh spinach lightly packed
- 1 ½ cups shredded mozzarella cheese
- 8 ounces cream cheese room temperature
- ½ cup sour cream
- 2 tablespoons parmesan cheese grated
- Salt and pepper to taste
- 4 tablespoons butter melted and divided
- 8 ounces Swiss or Mozzarella cheese block cheese
- 2 8 ounce cans crescent rolls
- Finely chop the ham, artichoke and fresh spinach.
- In a bowl combine ham, artichoke, spinach, shredded mozzarella cheese, cream cheese, sour cream, parmesan cheese and 2 tablespoons melted butter. Lightly salt and pepper. Mix until well incorporated.
- Cut the block of cheese into 16 mini rectangles. Roll out the crescent rolls. Place a piece of cheese on each crescent triangle, roll into a ball and pinch edges together. Repeat with remaining cheese and crescent rolls.
- Place the crescent balls along the outside of large skillet. Add the dip mixture in the center of the skillet. Brush the crescent rolls with the remaining 2 tablespoons butter.
- Take pieces of foil and fold them into 2. Lightly cover outer edges of skillet with foil so the crescent rolls are covered.
- Bake at 375 degrees F for 20 minutes. Remove foil and bake another 5-7 minutes. The dip will start bubbling everywhere.
- Sprinkle additional parmesan cheese, if desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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