Spinach Artichoke Crescent Ring
spinach artichoke dip
a smooth and flavorful crescent with spinach and artichokes makes for a hearty start to any meal
INGREDIENTS
- FROZEN SPINACH: 10 oz, thaw according to package’s instructions
- ARTICHOKE HEARTS: 1 can (14.5 oz) , chopped
- Spero Sunflower Cream Cheese: 1 1/2 (6.5 oz) tubs The Herb
- GARLIC POWDER:1/2 tsp
- SEA SALT: 1/4 tsp
- FRESH CRACKED BLACK PEPPER: 1/4 tsp
- VEGAN CRESCENT ROLLS: 2 (8 oz) cans
- WATER: 1/4 cup
- PLANT-BASED MILK: 1/2 cup, divided
- VANILLA EXTRACT: 1 tsp
- SUGAR: 1/2 tbsp (6g)
- VEGAN BUTTER: 3 tbsp
- ALL-PURPOSE FLOUR: 1/2 cup
- SPERO PEPITA EGG: 1/2 cup
DO ITTT
- PREHEAT oven to 375 degrees F. Line a baking sheet with parchment paper.
- ADD the thawed spinach in a large bowl. Make sure you squeeze the water out of the spinach. My spinach was already chopped. If yours isn’t, make sure to chop it up.
- ADD the chopped artichoke, Spero Sunflower Cream Cheese The Herb, garlic powder, salt, and pepper. Mix until well combined.
- OPEN crescent rolls, separate into 16 triangles, and arrange triangles with the short ends overlapping to form a circle on the lined baking sheet.
- SPOON mixture onto the overlapping ends around the circle. Gently take the long ends of each triangle and fold them over the filling to form the ring. Tuck the ends under the inside bottom layer of the dough in the circle to seal the ring.
- BAKE for 20-25 minutes until nice and golden brown. Let it cool for 10 minutes. Slice and enjoy!