One of the first things Jim made for me back in the day was
Spinach Artichoke Dip. Boy, do I love that stuff. I really never needed
anything to dip into it, I could spoon it right from the bowl directly into my
mouth. It was very popular in the ‘90s and around the turn-of-the-century
(don’t you just love saying “turn of the century?”), and often shows up in
non-dip forms such as main dishes and quiches.
Dips, as you are aware (as well as the above mentioned main dishes and quiches), are not very portable, so I decided that I was going to find
a way to make my favorite dip portable.
Enter that ubiquitous convenience food, the crescent roll, gifted to us by the Pillsbury Company back in the 1960’s. Good on its own, the crescent roll also acts as a nice vehicle to transport both sweet and savory goodness from the pan right into our mouths without the need for dinnerware or cutlery. After a bit of experimentation, I managed to create a dip sturdy enough to hold its own in a crescent roll, yet creamy enough to be melt-in-your mouth good.
Wonderful on their own, these pair nicely with soups, stews, and
salads. Delight your friends and family this holiday season with these
delicious rolls.
Spinach Artichoke Crescent Rolls
1 8-oz. pkg.
Crescent rolls
4 oz. cream
cheese, softened
1 Tablespoon mayonnaise
1/3 cup
minced Melissa’s artichoke hearts
1/4 cup
grated Parmesan
1/3 cup shredded cheddar cheese
2
scallions, chopped
2 tablespoons fresh chopped spinach
1/4
teaspoon garlic salt
Preheat oven to 375° F. Lightly spray a baking sheet with PAM,
or line with a Silpat
or parchment paper; set aside.
Unroll the crescent rolls and separate each triangle. In a
medium mixing bowl, with an electric mixer, beat together remaining ingredients
until well blended. Divide mixture among crescent rolls, spreading nearly to
edges.
Roll up crescents, starting from widest end. Place on prepared baking
sheet and bake for 12-14 minutes
until lightly browned. Serve warm.
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