Spinach Sun-Dried Tomato Dip
15
Minutes
Prep Time
30
Minutes
Cooking Time
45
Minutes
Total Time
10
Serves Servings
Ingredients
- 1 Package Harvest Fresh Spinach
- 1 Pkg. Pillsbury Grands Crescents, refrigerated
- 1 ½ Cup Shredded Mozzarella Cheese
- ½ Cup Parmesan cheese, grated
- 1 Cup Ricotta Cheese, traditional
- ½ Block Cream Cheese, room temperature
- ¼ Cup Sun-dried Tomatoes, finely chopped
- ½ Cup Mayonnaise
- 1 Tbsp. Butter
- 2 Garlic Cloves, finely chopped
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 2 Tbsp. Olive Oil, wash
- ¼ Tsp Black Pepper
Directions
- Preheat oven to 350 degrees. Spray Cast Iron Skillet with cooking spray.
- In a skillet on medium heat, add butter, once melted, add garlic, sauté, until fragrant, add spinach, sauté, until wilted. Set aside.
- In a large bowl, add sautéed spinach, mozzarella cheese, ricotta, parmesan cheese, cream cheese, mayonnaise, sun-dried tomato, garlic powder, onion powder, and pepper. Mix until fully combined.
- Remove Pillsbury crescents from package and form each Crescent.
- Place Crescents around the skillet forming a ring, leaving empty area in the centre of skillet. Brush each crescent with olive oil and top with grated parmesan.
- Place Spinach cheese mixture in the centre of the skillet, evenly spread the top with a spatula, until the centre is filled.
- Bake for 30 minutes, until golden brown and cheese is melted and ready to serve.
Video Recipe Below:
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