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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Scrumptious artichoke and spinach dip spread onto crescent dough and baked till crisp. Ingredients:
2 cans of reduced fat crescent rolls |
1 (14 oz.) can of artichoke hearts drained and chopped |
1 (10 oz) pk of frozen spinach drained |
3/4 c. romano cheese |
2/3 c. low fat mayo |
2/3 c. reduced fat sour cream |
1/4 tsp. garlic powder |
cracked fresh pepper to taste |
Directions:
1. Heat oven to 350
2. Remove paper wrapper from the frozen spinach box and place on microwavable plate.
3. Cook for 5 minutes and 30 seconds in the microwave.
4. Remove spinach from box and drain well
5. Meanwhile, unroll both cans of crescent dough and press out on a cookie sheet, making sure to seal all edges and seams.
6. Mix the romano, mayo, sour cream, and garlic powder together.
7. Add fresh cracked pepper to taste.
8. Add cooled drained spinach and chopped artichoke hearts.
9. Spread on top of the crescent dough evenly.
10. Bake about 35 minutes or until the crust is evenly browned.
11. Cut into squares.
12. Enjoy!
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