Spinach Dip Crescent Wreath

Spinach Dip Crescent Wreath

Spinach Dip Crescent Wreath

This recipe proves that holiday baking doesn’t always have to be sweet. I was looking through some of my old Pillsbury Holiday cook booklets . . . you know, the kind they sell in the checkout lane at the grocery store. I found directions for making this wreath in the December 1998 Holiday Appetizers & Desserts booklet. I used a different recipe of mine that I really like for the spinach dip, however.

One of the things I particularly like about this recipe is that all the components can be made ahead of time and then assembled when you need it. So I baked the wreath, made the dip, and cut out the holly leaves the night before I needed it. That way when I got home from work all I needed to do was assemble it and head out for the Dining for Women meeting. I received many compliments and requests for the recipe at the meeting and promised I would post it to my blog before Christmas Eve. It makes a lovely addition to an appetizer buffet which is what my family does instead of dinner on Christmas Eve.

Ingredients

Wreath
2 (8 oz.) pkgs. Pillsbury Crescent Rolls

Spinach Dip
1 (10 oz.) pkg. frozen, chopped spinach
1 pkg. Knorr vegetable soup mix
1 C. mayonnaise
2 C. sour cream
1 can water chestnuts, diced
1 medium onion, diced

Garnishes
1/4 C. chopped red bell pepper
1 green bell pepper, cut into holly leaves

To Make Wreath:
1. Heat oven to 375 degrees. Place a 10-oz. custard on the center of an ungreased large cookie sheet.
2. Remove dough from one can, keeping dough in one piece; do not unroll. (Keep remaining dough in refrigerator.) With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 of the 20 slices, slightly overlapping, around the custard cup.
3. Repeat with second can of dough, cutting log into 20 slices. Arrange slices from the second can and remaining 4 slices from first can (total of 24 slices), slightly overlapping each other, next to but not overlapping the first ring. Remove custard cup from center.

Crescent Roll Wreath ready to bake

4. Bake for 13-16 minutes or until light golden brown. Gently loosen wreath from cookie sheet and carefully slide onto wire rack. Cool 30 minutes or until completely cooled.

Baked Crescent Roll Wreath

To Make Spinach Dip:
1. Thaw the spinach, drain, and then squeeze excess water out.
2. Combine all ingredients in a medium bowl and chill overnight.

Mixing up the dip

To Finish Making the Wreath:
1. Spread the crescent roll wreath generously with the spinach dip.
2. Decorate with the holly leaves cut from the green pepper and clusters of three pieces of diced red bell pepper at the base of each pair of leaves.
3. Sprinkle remaining red pepper pieces over the wreath.

You will have plenty of spinach dip left so serve it in a bowl on the side with crackers or rye cocktail bread!


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4 Responses to “Spinach Dip Crescent Wreath”
  1. Beth says:

    Yep, I we used crescent rolls for everything back then and everything was yummy!!! Way better than pumpernickle bread..this looks like a Bunco one for me.

  2. Nancy says:

    That looks really yummmmmy. I will have to make it for the Super Bowl now I guess.

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