The deliciousness of everybody's favorite dip is baked between flaky layers of crescent rolls to create easy to serve, easy to eat Spinach Dip Crescent Bites.
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So, is anyone thinking about their holiday entertaining menus yet? Or ... perhaps even farther out ... starting to think about your Superbowl game day spread?? I sure hope at least a few folks are, because these scrumptious Spinach Dip Crescent Bites should definitely be on the menu!
They pack all the yummy makings of everybody's-favorite spinach dip baked up between flaky layers of crescent rolls.
Well, not all the makings of our favorite spinach dip, actually. There is one thing missing ...
The usual vegetable soup mix.
Well, ... not so much.
For some reason, the combination of the crescent roll crust and the 'usual' soup mix-based spinach dip just didn't taste right. And I tried several times. With little tweaks here and there. And it just plain didn't work.
So I turned to making a from-scratch version of spinach dip instead of using the usual soup mix.
Score!! ... It worked! And turned out quite yummy, indeed
Lots of green onion, lots of red bell pepper, a little garlic, paprika, and Parmesan give fabulous flavor to the spinach dip filling. And the crescent roll crust makes these an easy little bite to whip up and eat. Without even having to worry about dipping.
Once baked, just give them a little roll-through with a pizza cutter to create easy-to-serve, easy-to-eat finger food spinach dip bites.
So, if you're working on your holiday menus or dreaming up your Superbowl game day spread, or working on any party menu for that matter, go ahead and jot these easy and scrumptious little Spinach Dip Crescent Bites down. They'll make a delicious addition to your menu, for sure.
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Spinach Dip Crescent Bites
Source: A Tracey creation
- 2 T. butter
- 1 c. chopped green onion (about 1 bunch, white & green parts)
- 2 cloves garlic, minced
- 1 c. chopped red bell pepper (about 1 large pepper)
- 10 oz. frozen chopped spinach, thawed & well drained
- 8 oz. cream cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. paprika
- 1/8 tsp. crushed red pepper
- 1/3 c. mayonnaise
- 1 T. fresh lemon juice
- 1/2 c. chopped water chestnuts
- 1/2 c. shredded Parmesan cheese
- 2 packages Crescent Rolls
- Melt butter in a saute pan over medium heat. Add green onion, bell pepper, and garlic; saute until limp, about 3 to 4 minutes.
- Add spinach and cream cheese. Stir mixture and blend in cream cheese until the cream cheese is melted. Stir in salt, pepper, paprika, crushed red pepper, mayonnaise, lemon juice, water chestnuts, and Parmesan. Remove from heat.
- Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the spinach mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
- Unroll the remaining package of crescent rolls and place on top of the spinach mixture. Press the edges together to seal. Gently press the seams together.
- Bake at 375 degrees for about 20 to 25 minutes, or until crescent roll dough is golden brown.
- Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting!)
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