Spinach Sun-dried Tomato Dip

Spinach Sun-Dried Tomato Dip

15
MINUTES
PREP TIME
30
MINUTES
COOKING TIME
45
MINUTES
TOTAL
TIME
10
SERVES
SERVINGS

Click Link to view Video Recipe:

https://vimeo.com/895846309

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

What You Need

Preparation

  1. Preheat oven to 350 degrees. Spray Cast Iron Skillet with cooking spray.
  2. In a skillet on medium heat, add butter, once melted, add garlic, sauté, until fragrant, add spinach, sauté, until wilted. Set aside.
  3. 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.
  4. Remove Pillsbury crescents from package and form each Crescent.
  5. 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.
  6. Place Spinach cheese mixture in the centre of the skillet, evenly spread the top with a spatula, until the centre is filled.
  7. Bake for 30 minutes, until golden brown and cheese is melted and ready to serve.
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