There are few things better than a warm and cheesy dip, and we guarantee this will be your new favorite for hosting. That's because we've combined the dip and the bread into one skillet, giving you one less component to worry about. Here's how it works: You'll start by rolling crescent roll dough into balls and placing them around the outside of an oven-safe skillet. You'll pour creamy spinach dip into the center, top with salty feta cheese, then bake until the dip is warm and bubbly and the rolls are nicely browned. Then, bring the skillet straight to the table and let your guests dig in.
3 tablespoons olive oil, divided
3 scallions, thinly sliced, dark green parts reserved
2 garlic cloves, chopped
1 10 oz. package frozen spinach, defrosted and squeezed very dry
4 ounces cream cheese, softened (½ cup)
4 ounces sour cream (½ cup)
1 teaspoon lemon zest (from 1 lemon)
1½ teaspoons freshly squeezed lemon juice
¼ teaspoon kosher salt
Freshly ground black pepper
½ cup crumbled feta cheese, divided
1 8 oz. can crescent rolls
½ cup grated Parmesan
How to Make It
Preheat oven to 350°F.
Heat 1 tablespoon oil in a medium oven-safe skillet (such as cast-iron) over medium-high. Add white and light green parts of scallions and garlic and cook, stirring often, until softened but not brown, about 2 minutes. Add spinach and stir to combine. Transfer mixture to a medium bowl and let cool slightly. Wipe out skillet.
Add cream cheese, sour cream, lemon zest, lemon juice, salt, several grinds black pepper and ¼ cup of the feta to the bowl with the spinach; stir until evenly combined.
Brush skillet with 1 tablespoon oil. Separate crescent roll dough into 16 pieces and roll into balls. Arrange balls around rim of skillet. Brush with remaining 1 tablespoon oil. Transfer dip to the center of skillet and top with parmesan and remaining ¼ cup feta. Bake until the rolls are golden brown, 24 to 26 minutes. Top with reserved scallion greens and several grinds black pepper. Serve warm.
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