Spinach Dip Crescent Wreath
This Spinach Dip Crescent Wreath is a show-stopping appetizer that’s perfect around the holidays and whenever you want to feed a crowd. Flaky pastry envelops a cheesy, savory spinach dip that’s irresistibly good!
I’ve been making this recipe for years, and every time I make it, people ooh and ahh over how good it is. It’s so pretty, too! Nobody can resist this stunning Spinach Dip Crescent Wreath; I love serving it around the holidays because it really is something special.
This spinach dip ring might look fancy and complicated, but it’s not! It’s really quite simple, and once you have the dip made, it’s just a matter of laying out the crescent triangles and folding them up into a ring.
Spinach Dip Cresecent Wreath
Once baked, it is warm, delicious, and loaded with flavor. It’s the perfect Christmas brunch buffet dish, or you can serve it at just about any holiday gathering. Complete with cherry tomatoes that look like little ornaments and a red pepper bow, this Christmas appetizer recipe is stunning to look at, too!
Why I love this recipe
- This Spinach Dip Crescent Wreath is so pretty and delicious!
- I love that I can make the dip ahead of time and then just assemble the wreath before baking.
- It makes enough to serve 10-12 people and is great as an appetizer or party dip!
- Huge hit for Christmas Eve. Impressive and no need for a plate, just an easy pick-up appetizer.
Gather these ingredients
- Frozen chopped spinach – A 10-ounce box.
- Artichoke hearts – Drained and chopped.
- Red bell peppers – You’ll need 2 peppers.
- Cream cheese – Softened.
- Garlic – Minced.
- Onion powder
- Chili powder
- Italian seasoning
- Mozzarella cheese – Shredded.
- Feta cheese – Crumbled.
- Refrigerated crescent dinner rolls – You’ll need 2 packages (tubes).
- Egg white – From 1 egg.
- Parmesan cheese – Grated.
- Cherry tomatoes – For the garnish.
How to make this Spinach Dip Crescent Wreath
- Preheat your oven to 375 degrees F and lightly grease or line a large pizza pan or baking sheet with parchment paper.
- Add the cream cheese, spinach, chopped artichoke hearts, and red pepper to a skillet and heat it over medium heat until melted and combined. Stir to prevent sticking.
- Stir in the garlic, salt, onion powder, and chili powder.
- Stir in the mozzarella and feta cheese and mix to combine. Set aside.
- Unroll the 2 packages of crescent rolls and separate them into 16 triangles, and lay them out in a circle – in the shape of a wreath. The points should be pointing away from the center of the ring, and the wide ends should be about 3-inches from the edge of the pan. The dough should overlap in the center.
- Roll over the seams of the triangles where the wide ends meet with a rolling pin to create a smooth surface. Do not seal the center triangles.
- Scoop the filling evenly over the dough in a circle with an ice cream scoop or large spoon.
- Bring the points of the triangles straight across the filling, lifting them up and over the filling and tuck them into the center of the wreath. Some of the filling will show through.
- Repeat overlapping points of inside and outside triangles to form a wreath.
- Brush the top of the wreath with egg white and sprinkle the top with Parmesan cheese.
- Bake at 375-F for 23-30 minutes or until golden brown.
- Decorate the wreath with the cherry tomatoes and the red pepper bow (see below).
- Serve and enjoy!
How to make a red pepper bow
- Cut the red pepper in half and remove seeds and membranes from one half.
- Lay the pepper half face-down on the cutting board and use a small pairing knife to cut out the head of a bow.
- Place the pepper bow at the base of the wreath.
- Cut two straight pepper strips and slide them under the head of the bow to resemble ribbons hanging down.
Tips & substitutions
- You can bake your crescent roll wreath on a pizza stone – just don’t grease it first.
- You can swap marinated artichoke hearts for water-packed artichoke hearts. Just be sure to drain them well before using them.
- Make sure your frozen spinach is thawed and squeezed to remove excess water.
- All ovens bake differently, so cooking times are approximate. You want your Spinach Crescent Wreath to be golden brown but not too dark brown.
I love putting this stunning Spinach Dip Crescent Wreath out as a part of a holiday appetizer buffet, along with tasty eats like Vanilla Fig Bourbon Brie, Cheesy Jalapeno Poppers, and Stuffed Endive with Walnuts and Honey. Or, serve it as a starter to a decadent meal of prime rib, your favorite sides, and Cranberry Cheesecake Bars for dessert.
Store any leftover Spinach Dip Crescent Wreath in an airtight container in the fridge for 2-3 days.
Check out these awesome crescent rings, braids, and wreath recipes while you’re here
- Raspberry Cream Cheese Crescent Ring
- Potato Crescent Breakfast Ring
- Pizza Taco Braid
- Candy Cane Pizza Crescent
Get the Recipe:
Spinach Dip Crescent Wreath
- 10 oz frozen chopped spinach thawed and squeezed to remove moisture
- 6 oz water-packed artichoke hearts, drained and chopped
- 2 red bell peppers, ½ cup chopped and the other one for the “bow"
- 6 oz cream cheese softened
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- 1 teaspoon Italian season
- 1 cup grated mozzarella cheese
- ½ cup feta cheese, crumbled
- 2 8 ounce packages refrigerated crescent dinner rolls
- 1 egg, white, lightly beaten
- 2 tablespoons grated parmesan cheese
- 16 cherry tomatoes
- Preheat oven to 375 degrees F.
- Place cream cheese in a saucepan or skillet over medium heat. Add spinach, chopped artichoke hearts, and red pepper and stir until cream cheese melts. Keep stirring to prevent sticking to the bottom of the pan.
- Stir in garlic, salt, onion powder, and chili powder.
- Stir in mozzarella and feta cheeses and mix to combine. Mixture should be warm, but cheeses don't need to be completely melted. Set aside.
- Lightly grease or line a large pizza pan with parchment paper (you may use a large cookie sheet instead). Or you may use a baking stone (you will not need to grease it).
- Unroll the 2 packages of crescent rolls and separate into 16 triangles in a circle (in the shape of a wreath). Make sure the wide ends are 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size). The dough will overlap in the center.
- Using rolling pin, lightly roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
- Use an ice cream scoop to scoop the filling evenly over the dough, in a continuous circle.
- Bring the points of triangle straight across filling, up and over and tuck into the center of the wreath. The filling will show.
- Repeat, overlapping points of inside and outside triangles to form a wreath.
- Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
- Bake 23-30 minutes or until golden brown. (Every oven is different so make sure it is nice and browned, but not OVERLY cooked)
- Add the cherry tomatoes to decorate the wreath.
How to make the red pepper bow:
- Cut the red pepper in half and remove seeds and membranes from one half. Lay seeded pepper half face-down on a cutting board and use a small knife to cut out the bow. Place the red pepper bow at the base of the wreath. Cut two straight pepper strips and slide under the bow head to make hanging ribbons.