Spinach Artichoke Dip Ring is a fun twist on the classic dip! The most rich and creamy spicy artichoke dip is baked into a ring made out of crescent rolls. This is a fun way to serve the popular dip at your next party!
Spinach Artichoke Dip Ring Recipe
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We love everything about spinach artichoke dip and we love making fun variations of the dip. So far we've shared our popular Spinach Artichoke Dip Wonton Cups, Spinach Artichoke Dip Bites with puff pastry, and of course our classic Baked Spinach Artichoke Dip! This dip ring might just be our favorite version yet!
What is a Spinach Artichoke Dip Ring
This dip ring is a unique appetizer that's sure to impress your guests. The ultimate homemade spinach artichoke dip is prepared and spread over a ring of crescent rolls. The dip ring is bake until golden brown. The dip is so rich and creamy and pairs perfect with the flakey crescent rolls. Instead of serving chips and dip, just simply slice the dip ring into pieces and have your guests dig in!
More Fun Dips
- Crab Rangoon Dip
- Bacon Pepper Jelly Cheese Dip
- Chili Cheese Dog Dip
- Shrimp Artichoke Dip
- Feta Roasted Red Pepper Dip
Ingredients
- Cream Cheese - ensure it is at room temperature so the dip is easier to stir together. Leave it on the counter while you prep the remaining ingredients or you can microwave it for 15 seconds to soften it up. This makes it much easier to stir the dip together.
- Artichokes - canned artichokes are perfect for this recipe because you just need to drain them and dice them up.
- Spinach - frozen chopped spinach is a great ingredient to keep in the freezer for easy recipes like this one! Be sure to drain it very well so it doesn't water down your dip.
- Mozzarella - we recommend shredding your own cheese as pre-shredded cheese has a coating to prevent it from sticking together in the bag. This coating impacts the way the cheese melts so it's best to shred your own cheese.
- Crescent Rolls - these are a secret weapon in the kitchen. They are perfect for making a quick and easy appetizer. You can swap the crescent rolls for two sheets of thawed store-bought frozen puff pastry if you prefer. Just slice the pastry into triangles and shape your dip ring!
- Parmesan - adds a nice rich flavor to the dip.
- Mayonnaise - this gives the dip it's extra rich and creamy texture. If preferred, you can swap for plain Greek yogurt or Skyr for a healthier recipe.
- Garlic - everything is better with garlic! Our favorite part of a spinach artichoke dip is the rich garlicky flavor.
- Cayenne Pepper - this is optional but it adds a bit of spice and extra flavor to the dip.
- Salt and Pepper
How to Make Spinach Artichoke Dip Ring
Full Printable Recipe at Bottom of page
- Preheat oven to 350°F.
- Line a large sheet pan or pizza tray with parchment paper.
- Carefully open the crescent roll package and unroll them. Separate each crescent individually. Place a small bowl upside down on the center of the tray.
- To create the ring, arrange each crescent dough triangle with the base of the triangle against the bowl and the point facing out towards the edges of the tray. Overlap each piece of dough so that the base of each triangle is slightly overlapped and press them together, it will look like a giant star. Don’t worry if the crescent dough points hang over the edge of pan, they will be folded over soon. Along the center of the circle, press the edges of the crescent rolls to create a small wall about ¼” high, this will prevent the dip from oozing out.
- In a medium sized bowl, stir together all of the spinach artichoke dip filling ingredients until evenly combined.
- Remove the bowl from the center. One at a time, fold the pointed end of each crescent roll over the filling, tuck the tip under the base of the ring to secure it in place.
- Optional: brush the whisked egg over the crescent rolls and sprinkle the coarse salt over top. This gives the dough a nice shiny golden brown color when it bakes.
- Bake for 12-15 minutes or until the crescents are cooked and golden brown. Serve and enjoy!
Tips for the Best Dip Ring
- Dough - we love using crescent rolls for this recipe because you just need to unroll the tube and shape the ring. You can also use puff pastry instead. Just allow 2 sheets of puff pastry to thaw and then slice each sheet into 8 triangles.
- Filling - be sure that your cream cheese is at room temperature or else the filling will be very hard to mix together. While you prep all the ingredients for the recipe leave the cream cheese on the kitchen counter. Or you can place it on a microwave safe plate and heat for 10 seconds, or until slightly warm and soft to the touch.
- Flavor Variations - there are so many different ways to make this dip. We love the classic combo of just spinach and artichoke. However, you can add in a few more ingredients to change up the flavor and keep the dip unique. For example, finely diced red bell pepper, red onion, cooked bacon bits, diced jalapenos, cooked diced shrimp, or cooked diced crab!
FAQ
To reheat cover with foil and bake in the oven for 5-8 minutes at 350°F or until warmed through. You can also microwave the dip in 20 second intervals until warmed through.
Cover the cooled dip ring with foil or plastic wrap and store in the fridge for up to 3 days (check the best before date on your cheese and adjust accordingly).
Yes! This is perfect for make ahead. Follow the recipe as per usual but do not bake the dip ring. Cover with foil or plastic wrap and store in the fridge. Just before serving preheat oven to 350°F. Bake the dip ring covered with foil for 10 minutes, then uncover for 5 minutes. Bake until the dough is golden brown.
We do not recommend freezing this dip as the base is dairy which tends to split when frozen and thawed.
This recipe is vegetarian.
For a gluten free recipe use a homemade or store-bought gluten free puff pastry instead of crescent rolls.
More Easy Appetizers!
- Crab Stuffed Mushrooms
- Jalapeno Popper Pigs in a Blanket
- Buffalo Chicken Wonton Cups
- Spinach Artichoke Dip Bites
Enjoy!
- Sab
Spinach Artichoke Dip Ring
Ingredients
- 2 tubes Pillsbury crescent rolls (regular sized crescent rolls)
Spinach Artichoke Dip Filling
- 8 ounce cream cheese (at room temperature, 250 grams, 1 brick)
- 1 can artichoke hearts (drained and diced, approximately 14 oz. can)
- ¼ cup mayonnaise
- ½ cup parmesan cheese (shredded)
- ¼ cup mozzarella cheese (shredded)
- 1 cup chopped frozen spinach (thawed and drained)
- 1 clove garlic (finely minced)
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
Topping (Optional)
- 1 egg (whisked)
- 1 teaspoon coarse salt
Instructions
- Preheat oven to 350°F.
- Line a large sheet pan or pizza tray with parchment paper.
- Carefully open the crescent roll package and unroll them. Separate each crescent individually. Place a small bowl upside down on the center of the tray.
- To create the ring, arrange each crescent dough triangle with the base of the triangle against the bowl and the point facing out towards the edges of the tray. Overlap each piece of dough so that the base of each triangle is slightly overlapped and press them together, it will look like a giant star. Don’t worry if the crescent dough points hang over the edge of pan, they will be folded over soon. Along the center of the circle, press the edges of the crescent rolls to create a small wall about ¼” high, this will prevent the dip from oozing out.
- In a medium sized bowl, stir together all of the spinach artichoke dip filling ingredients until evenly combined.
- Remove the bowl from the center. One at a time, fold the pointed end of each crescent roll over the filling, tuck the tip under the base of the ring to secure it in place.
- Optional: brush the whisked egg over the crescent rolls and sprinkle the coarse salt over top. This gives the dough a nice shiny golden brown color when it bakes.
- Bake for 12-15 minutes or until the crescents are cooked and golden brown. Serve and enjoy!
Nutrition
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