Spinach and Artichoke Dip Crescent Ring

Spinach and artichoke dip crescent ring. What’s better than a buttery crescent roll? Why a buttery crescent roll ring filled with scrumptious spinach and artichoke dip of course!

When I was making my taco ring months ago, it only seemed natural to ask myself: what else can I stuff into a crescent ring? Surely there must be dozens of great ideas for crescent ring recipes. I don’t know how spinach and artichoke dip occurred to me but I’m so glad it did. It’s not only a showstopper in looks but is 1000% in taste.

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

But if I to tell you that spinach and artichoke dip stuffed inside buttery crescent rolls is good I feel like I’m insulting your intelligence so I’m not going to talk too much about how good it is and just tell you how to make it. What I will say is that this is probably one of the tastiest things I’ve ever made. Also, I can’t tell you how relieved I was that the dip didn’t completely ooze out all over and make a mess. Just that one little naughty drip in the above photo which I kinda like.

Ingredients

Spinach and Artichoke Dip Crescent Ring

• Pillsbury crescent rolls: 2pacs
• Frozen spinach: thawed and drained as best as you can. Nobody wants a watery dip
• Artichokes: the canned kind!
• 3 Cheeses: Mozzarella, Parm and Cream of course
• Mayo: just a little bit and if you haven’t tried Sir Kensington’s brand yet, please consider it. I have pretty much hated mayonnaise my whole life and very slowly and limitedly started to open up to it as an adult and now because of this brand, I use it freely all the time.
• Seasonings: garlic powder, salt and pepper

How to make the crescent roll ring

I’m not going to babble on about how to make the filling. You just put it all in a bowl and mix it together, then refrigerate it so its firm enough to hold its shaped when assembling the ring.

Instructions on making the circle requires a few more words so here it goes:

First, use your largest baking sheet. And for the love of all that is good please use parchment paper. No stickage will occur and it makes it easy to transfer to a serving plate.

Second, find a bowl that is about 5 inches in diameter (the diameter when measured across the top part of the bowl) and place in face-down in the middle of your parchment-lined baking sheet.

Third, pop those crescent rolls open and see if you can not jump when it pops even though you are 100% expecting it. I cannot. Unroll and lay them out next to your baking sheet for easy access while assembling.

Fourthly, arrange the crescent triangles around the bowl in a concentric pattern around the bowl. The bottom of the triangle should be flush with the bowl and the pieces should overlap. See photo.

It’s helpful to press around the edge of the circle’s center to create a little lip so you can discourage spillage once alll the triangles are put in place.

Now it’s time to add the spinach and artichoke filling and wrap up the ring

The filling needs to be refrigerated so that it stays together nicely as you wrap up the ring.

Arrange the filling in cylindrical chunks around the ring. It’s easiest to just go for it with your *clean* hands.

Once all the dip is arranged, lift the tip of a triangle and wrap over the filling, on a slight diagonal and tuck it into the center of the circle. Repeat with all remaining triangles.

Do an egg wash, only if you want to. You don’t have to but it will ensure that lovely golden brown color if you do.

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Spinach and Artichoke Dip Ring

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Crescent roll ring with spinach and artichoke dip inside. I promise it’s even better than it sounds!

• Author: Becky Schmieg
• Prep Time: 15 minutes
• Chill Time: 1 hour
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 1x
• Category: Appetizer
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 cans crescent rolls
• 1 8 oz block cream cheese (softened)
• 2 1/2 cups frozen spinach (thawed and drained)
• 1 cup mozzarella cheese (grated)
• 3/4 cup canned artichoke hearts (chopped)
• 1/2 cup Parmesan cheese (grated)
• 1/3 cup mayonnaise
• 1 tbsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg (optional)

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Instructions

Make the filling

1. Mix all ingredients except crescent rolls in a bowl until fully combined. This should be easy to do with a spatula as long as the cream cheese is soft. *make sure spinach is drained of excess liquid.
2. Refrigerate for 1 hour before assembling the crescent ring.

Assembly and baking

1. Preheat oven to 375°F.
2. Line a large baking sheet with parchment paper and place a 5-inch bowl top-down in the middle of the parchment paper.
3. Arrange crescent rolls in a concentric, overlapping circle around the bowl (refer to photos above as a guide). You maybe not need all of the rolls. Just use enough to get around the bowl and save the rest.
4. Once all dough triangles have been arranged, remove the bowl and use your hands to press the dough around the center of the circle and create a little lip around the edge of the center of the circle.
5. Remove filling from the fridge and place large cylindrical chunks around the center of the circle.
6. Gently lift the tip of each triangle over the filling and press into the inner edge of the circle.
7. Brush with beaten egg if desired.
8. Bake for about 20-25 minutes or until evenly golden brown.
9. Enjoy!

Notes

It’s important to refrigerate the filling for smooth assembly. You can also make it ahead the day before and refrigerate overnight!

Egg wash is optional, but it does ensure a perfect golden brown exterior.