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Place cooled wreath on serving tray. Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath.

Brenda's Spinach Dip Crescent Wreath cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Brenda's Spinach Dip Crescent Wreath dishes you make.

Alright, don’t linger, let’s task this brenda's spinach dip crescent wreath menu with 16 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 8 methods. You should invest a while on this, so the resulting food could be perfect.

Composition of Brenda's Spinach Dip Crescent Wreath:

1. Need - Wreath
2. Get 2 can of Pillsbury cresent dough or dough sheets
3. Prepare Topping
4. You need 1 box frozen chopped spinach
5. Require 3/4 cup light sour cream
6. Provide 1/2 cup for fat-free mayonnaise
7. Prepare 2 tbsp fat-free skim milk
8. Provide 1 tbsp - chopped green onion
9. Need 1/2 tsp - seasoned salt
10. Take 1/2 tsp dried dill weed
11. Make ready of Garnishes
12. Make ready 1/4 cup - chopped red bell pepper
13. You need 1 tbsp of chopped fresh parsley
14. Get 2 tbsp chopped green onions
15. Make ready 1 - green bell pepper, cut into holly leaves
16. Get 3 small for cherry tomatoes

Spinach Artichoke Dip with Pull-Apart Crescents will become a favorite appetizer to serve at your parties or potlucks! Cheese stuffed crescent rolls as a ring in a skillet with ham, spinach artichoke dip. This post first appeared on Real Housemoms. This festive, party-perfect, pull-apart Spinach Dip Stuffed Crescent Roll Christmas Tree is a fun way to serve up your favorite cheesy spinach dip around the holidays!

Brenda's Spinach Dip Crescent Wreath instructions:

1. Preheat oven to 375°
2. Turn 10 oz custard cup upside down in center of large baking sheet.
3. Remove dough from one can, keeping dough in one piece. With hands, roll I to a 12-inch log. Cut into 20 slices. Arrange 16 slices, slightly overlapping around custard cup.
4. Repeat with second can of dough, cutting into 20 slices. Arrange remaining 24 slices, slightly overlapping, next to but not overlapping first ring. Remove custard cup from center.
5. Bake 13-16 minutes or until light golden brown. Gently loosen wreath from cookie sheet, and carefully slide onto cooling rack. Cool completely, about 30 minutes.
6. Meanwhile, cook spinach as directed on package, cool and squeeze to drain.
7. In medium bowl, stir sour cream, mayo, and milk until well mixed. Add spinach and remaining topping ingredients, mix well. Cover and refrigerate until serving time.
8. Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, green onions and parsley. Decorate with bell pepper holly leaves and cherry tomatoe berries. Serve immediately, or cover up to 2 hours before serving.

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