These little guys are portable, delicious, and easy to put together. Instead of ripping out a loaf of bread or just dumping the dip into a bowl (which is also fine if you’re pushed for time), a tube of crescent dough goes a long way! There will be dip left over to snack on if you only use one tube of crescent dough, so if you want to make all of the dip like this, buy TWO cans 🙂 I usually make two for sharing with large crowds but only one for a dinner party or hostess gift. You be the judge of your kitchen.
I started making this dip years ago and this is my version of the ‘tried and true’ for my house. If I remember, I also put in a can of chopped artichoke hearts but I admit, I usually forget to buy them even when they’re on the list….I have good intentions 🙂 I usually keep frozen spinach on hand but fresh will do just fine, you’ll just have to cook it down before you add it to the cheeses and drain off the water it will make. This recipe works well with pieces of biscuit dough in the muffin cups or you can make it in standard muffin tins, you’ll just have to adjust the amount of dough in each one.
makes between 16-20, depending on how thin you ‘stretch’ the dough
- 1/4 c. onion finely chopped
- 1 tsp. minced garlic
- 2 TBS olive oil
- 4 oz. cream cheese (I use low fat)
- 1/2 c. sour cream (I use low fat)
- 1 pkg. frozen spinach, defrosted & water squeezed out
- 1/3 c. shredded mozzarella
- 1/3 c. parmesan cheese
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. cayenne pepper
- 1 tube crescent dough (if you want dip left over, if you want to make it all in cups, get TWO tubes!)
- Heat saucepan on medium high heat.
- Pre-heat oven to 375 degrees F.
- Saute garlic and onions in olive oil.
- Add cream cheese, sour cream, spinach, salt, pepper, red pepper, and parmesan cheese. Stir to combine until spinach breaks up and everything incorporates.
- Add shredded cheese last.
- Turn heat off.
- Spray mini muffin pan with no-stick spray
- Take crescent dough and lay out two sheets, press seams together.
- Cut into four sections
- Lay each section into each of the mini-muffin cups
- Spoon one teaspoon of spinach mix into the crescent cups.
- Repeat until all are full
- Bake at 375 for 13-15 minutes or until golden brown.
- Carefully remove cups from mini-muffin tin.
- Enjoy! These are great served hot, warm or at room temperature.