Pepperoni Pizza Crescent Rolls

Pizza Crescent Rolls are a great snack when you need something quick!

Crescent Rolls make these little bundles almost effortless. Fill them with cheese and pepperoni (or your favorite pizza toppings) and bake.

Pepperoni Pizza Crescent Rolls baked on a baking sheet

A Quick Snack

We love to pizza-ize anything from waffles to pasta salad to casseroles!  This recipe tops the list.

  • It needs just a few ingredients
  • Toppings (or fillings!) can be adjusted based on your tastes
  • The recipe comes together quickly
  • Each crescent roll comes out tender, flaky, and packed with cheesy pizza goodness

Make a build-your-own pizza bar and set out bowls of favorite add-ins and toppings and let everyone make their own! Such a fun party activity!

ingredients to make Pepperoni Pizza Crescent Rolls

Ingredients

CANNED CRESCENT DOUGH The crescent rolls make this fast to make. This can also be made with real pizza dough (but will taste more like a calzone).

FILLINGS We added some spicy pepperoni but you can add your favorite toppings. If they have a lot of moisture (like mushrooms or pineapple) be sure to cook them first or squeeze them dry.

CHEESE String cheese keeps it extra easy and doesn’t melt out of the pockets as easily as shredded cheese.

SAUCE Warm pizza sauce is great for dipping. You can add it inside if you’d like but we prefer using it for dipping.

process of rolling Pepperoni Pizza Crescent Rolls

How to Make Pepperoni Pizza Crescent Rolls

  1. Cut string cheese in half.
  2. Layout crescent roll dough on a prepared baking sheet. Top with cheese and pepperoni.
  3. Fold the widest end over the toppings and pinch the sides to seal. Continue rolling to seal.
  4. Place seam-side-down on the baking sheet; bake per recipe below.

Pepperoni Pizza Crescent Rolls on a baking sheet before baking

Leftovers

  • Keep pepperoni pizza crescent rolls in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a toaster oven or air fryer for about 3 minutes and serve.
  • Freeze baked pepperoni pizza crescent rolls on a baking sheet and then put them in a zippered bag with the date labeled on it. They’ll keep about a month in the freezer.
  • Thaw naturally or in the microwave and reheat in a toaster oven or under the broiler.

Pepperoni Pizza Crescent Rolls with a bowl of dip

More Pizza Snacks

If you loved this recipe, be sure to leave a rating! Share your filling inspiration in the comments below! 

Pepperoni Pizza Crescent Rolls baked on a baking sheet

Pepperoni Pizza Crescent Rolls

These pizza crescent rolls are speedy snack packed with flavor.
Course Appetizer, Dinner, Entree, pizza, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 servings
Calories 172
Author Holly Nilsson

Ingredients

  • 1 can crescent rolls
  • 4 Mozzarella String Cheese
  • 24 slices pepperoni
  • 1 cup pizza sauce for dipping
  • 1 tablespoon grated parmesan cheese
  • ¼ teaspoon garlic powder

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Cut each string cheese in half.
  • Lay crescents and top with 3 overlapping slices of pepperoni and a string cheese piece.
  • Fold the wide end over the toppings and pinch the sides to seal. Continue to roll up and place seam side down on a baking sheet. Sprinkle parmesan cheese and garlic powder over the tops of the roll ups.
  • Bake for about 12 minutes or until golden. Serve with warm pizza sauce for dipping

Notes

Nutritional information does not include dipping sauce.

Substitute pepperoni for your favorite pizza toppings.

Toppings with moisture (such as mushrooms or pineapple) should be cooked or squeezed dry before adding.

Nutrition

Serving: 1roll | Calories: 172 | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 447mg | Potassium: 19mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Pepperoni Pizza Crescent Rolls with one in half and writing
Pepperoni Pizza Crescent Rolls with a title
Pepperoni Pizza Crescent Rolls on a baking sheet with a title
ingredients to make Pepperoni Pizza Crescent Rolls with final dish and a title

Originally posted at Spend with Pennies

Air Fryer Onion Rings

Perfectly crispy air fryer onion rings are way better than the frozen variety (and easy to make)!

Satisfy your craving and skip the takeout (and the extra fat). Onion rings aren’t difficult and taste amazing.

close up of Air Fryer Onion Rings on a plate

Air Fryer Onion Rings

Finally, we can enjoy crispy, crunchy onion rings without a vat of oil!

We love air fryer recipes because they come out so crispy and are so easy to make! The air fryer needs less oil, creates fewer fat calories, and plus it takes less time. What’s not to love?

onions to make Air Fryer Onion Rings

Ingredients

ONIONS We like large, sweet onions like Vidalias, but if Walla Wallas are available, those are the best!

FLOUR This simple dredge adds seasoning but most of all helps the coating stick to the onions.

BUTTERMILK & EGG This helps the crumbs stick. If you don’t have buttermilk, cream or milk will work.

PANKO Panko bread crumbs have more crunch for a crispy coating. If you only have regular bread crumbs, those work too.

process of coating Air Fryer Onion Rings with batter

How to Make Air Fryer Onion Rings

Make a double batch of these beauties, because you can be sure that they will disappear in no time!

  1. Cut onions into ½ inch slices and separate the rings.
  2. Combine flour, seasoned salt, & cayenne pepper in a small bowl. Set aside.
  3. Whisk eggs in another bowl until they are frothy. Stir breadcrumbs, oil, & cornmeal in another bowl.
  4. Dip each ring into eggs, flour, eggs, breadcrumbs, then place in the preheated air fryer.

top view of coated Air Fryer Onion Rings on a sheet

  1. Fry rings in a single layer until golden brown & crispy on the outside, about 12 to 15 minutes.
  2. Remove onion rings from the air fryer & sprinkle with seasoned salt. Serve immediately.

Can you Freeze Onion Rings?

Freeze cooked and cooled onion rings in a zippered bag with the date labeled on the outside. They’ll keep fresh for up to 8 weeks in the freezer.

Cook from frozen in the air fryer.

Air Fryer Onion Rings in the air fryer

Air Fryer Appetizers

Did you enjoy these Air Fryer Onion Rings? Be sure to leave a rating and a comment below! 

cooked Air Fryer Onion Rings

Air Fryer Onion Rings

Crispy & crunchy air fryer onion rings are perfect as a snack with dipping sauce, or as a side dish with burgers or hot dogs!
Course Air Fryer, Appetizer, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 4
Calories 357
Author Holly Nilsson

Ingredients

  • 1 large sweet onion
  • cup flour
  • 1 teaspoon seasoned salt
  • teaspoon cayenne pepper
  • 2 eggs
  • cup buttermilk
  • 2 cup Panko bread crumbs
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornmeal optional

Instructions

  • Peel onion and cut into ½ ” thick slices. Separate slices.
  • Combine flour, salt, and cayenne pepper in a small bowl. Whisk egg and buttermilk in a second bowl. Toss breadcrumbs, oil, and cornmeal in a third bowl.
  • Dip each onion into egg mixture and then into the flour mixture. Dip it back into the egg mixture and finally into the bread crumb mixture pressing to adhere.
  • Once all rings are coated, spray each with cooking spray. Preheat air fryer to 350°F.
  • Place onion rings in the air fryer in a single layer and cook for 12-15 minutes or until crisp on the outside.
  • Remove from the air fryer and sprinkle with seasoning salt.

Nutrition

Calories: 357 | Carbohydrates: 50g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 881mg | Potassium: 281mg | Fiber: 3g | Sugar: 8g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 3mg
Air Fryer Onion Rings in the air fryer with writing
cooked Air Fryer Onion Rings with writing
Air Fryer Onion Rings in the air fryer with a title
Air Fryer Onion Rings in the air fryer and plated with a title

Originally posted at Spend with Pennies

Air Fryer Fried Pickles

Air fryer fried pickles are crispy and crunchy with lots of great dill pickle flavor and they can be made right at home!

We are obsessed with all things pickle (and of course fried pickles) and this crunchy, tangy recipe tops the list. Simply dip in the coating and air fry!

top view of Crispy Air Fryer Dill Pickles on a plate

Who doesn’t love crunchy dill pickles?

What Type of Pickles to Use?

Dill pickles are best for this recipe. Ensure your pickle slices aren’t too thin.

  • Pickle spears – have the most pickle flavor and are the juiciest because the pickle is thicker.
  • Pickle chips – or rounds are great for snacking. If making these, cut your own pickles to make them a bit thicker.
  • Sliced pickles – we love the crunch of these pickles, they have a higher coating to pickle ratio. Slice your own from large pickles to have thicker slices.

Ingredients and Variations

PICKLES Choose your favorite shape of dill pickles (above). We love spears or thick slices.

BREADCRUMBS Panko bread crumbs add a great crunch to this recipe although seasoned bread crumbs will work in a pinch.

LOW CARB Version: Ditch the flour and use a bit of almond flour instead. Swap out Panko bread crumbs with a combination of almond flour and crushed pork rinds (season them). Eggs are keto so follow the same steps in the original recipe.

process of putting batter on pickles to make Crispy Air Fryer Dill Pickles

How to Fry Pickles in Air Fryer

Air fryer pickles are a weird and wonderful treat that takes just minutes to put together!

  1. Pat drained pickles dry with paper towel. Put flour in one bowl, egg mixture in another bowl, & Panko mixture in a third bowl.
  2. Dredge each pickle in flour, then egg mixture, then breadcrumbs, pressing the breadcrumbs into the coated pickles.
  3. Spray each pickle with cooking spray & place in air fryer. Cook for 5 minutes, turn over, & cook another 4 to 6 minutes or until crisp.

sliced dill pickles breaded on a pan

Tips for Frying Pickles

  • Slice pickles yourself to get thicker slices (and more pickle in every bite).
  • Dab the pickles dry before coating, this helps the coating stick.
  • Work in batches by air frying pickles while breading other pickles.
  • Just before serving all of the batches can be reheated for about 1 minute.
  • Spray the pickles with cooking spray before putting them in the air fryer. Cooking spray can damage the basket.

fried pickles in an air fryer basket

What to Serve with Fried Pickles

Put the air fryer back to work on some of these appetizers! Air fryer taquitos, air fryer stuffed mushrooms, and some air fryer shrimp would all pair perfectly with fried pickles. Don’t forget a party pitcher of homemade lemonade or some tangy margaritas!

Dips for Dunking!

Did you love these Air Fryer Dill Pickles? Be sure to leave a rating and a comment below! 

top view of Crispy Air Fryer Dill Pickles on a plate

Crispy Air Fryer Dill Pickles

Lightly seasoned, breaded, and then air fried, these crispy dill pickles are the perfect appetizer!
Course Air Fryer, Appetizer, Party Food, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 56
Author Holly Nilsson

Equipment

Ingredients

  • 16 dill pickle spears or thick pickle slices
  • ½ cup flour
  • 2 eggs
  • 1 tablespoon water
  • ¼ teaspoon hot sauce such as Tabasco
  • 1 ½ cups Panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • cooking spray

Instructions

  • Preheat air fryer to 400°F.
  • Drain pickles well and pat dry with a paper towel.
  • Put flour in a small bowl. Whisk eggs, water, and hot sauce in another bowl. Place breadcrumbs and seasonings in a third bowl.
  • Dredge pickles in the flour, dip in the egg mixture, and then into the breadcrumbs, pressing the crumbs to adhere.
  • Spray each pickle with cooking spray and place in the air fryer basket in a single layer. Cook 5 minutes, flip pickles and cook an additional 4-6 minutes or until browned and crispy.
  • Allow to cool 2 minutes before serving.

Notes

  • Work in batches to cook all pickles. To save time, place the first batch to cook while continuing to coat the remaining pickles.
  • Once all pickles have been coated and cooked, they can all be gently added back to the air fryer to heat through before serving.Slice pickles yourself to get thicker slices (and more pickle in every bite).
  • Dab the pickles dry before coating, this helps the coating stick.
  • Work in batches by air frying pickles while breading other pickles.
  • Just before serving all of the batches can be reheated for about 1 minute.
  • Spray the pickles with cooking spray before putting them in the air fryer. Cooking spray can damage the basket. 

Nutrition information calculates the use of 1/2 of the batter/breading and is for 1/4 of the recipe. This may vary based on the shape of pickle and the amount of breading used.

Nutrition

Calories: 56 | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Crispy Air Fryer Dill Pickles cooking in the fryer with a title
Crispy Air Fryer Dill Pickles in the air fryer with a title
Crispy Air Fryer Dill Pickles in the air fryer with writing
Crispy Air Fryer Dill Pickles in the air fryer and plated with a title

Originally posted at Spend with Pennies

Parmesan Artichoke Dip (easy to make)

Parmesan Artichoke Dip is rich, creamy, and packed with artichokes & fresh parmesan cheese. It’s all topped with a buttery crumb topping and baked until golden and bubbly.

This dip is a variation of our famous Spinach Artichoke Dip and a party favorite! It can be made ahead of time and always gets rave reviews.

artichoke dip baked and served with crostini

Ingredients

This recipe has a slightly lighter consistency compared to our spinach artichoke dip and the flavor of the artichokes is very forward!

CREAMY BASE: Cream cheese, mayonnaise, and sour cream make for a creamy and slightly tangy base that is the perfect consistency.

ARTICHOKES: This recipe uses marinated artichokes which are different than canned artichokes. Marinated artichokes are in oil (not water) and are well seasoned.

If you use canned artichokes, you’ll need to add some extra seasoning (1/8 teaspoon each dried basil and oregano with a bit of salt & pepper).

CHEESES: Parmesan adds bold flavor to this recipe while mozzarella gives a nice creamy texture. Gruyere is another great addition to this recipe.

ingredients for artichoke dip

Variations

  • Fresh or frozen spinach can be added (5 oz frozen is perfect in this recipe).
  • Chopped water chestnuts add great crunch.
  • Stir in a finely diced jalapeno for a little bit of heat.
  • To keep it low carb, skip the bread crumbs and add a bit of extra cheese on top.

mixing cheeses in a bowl

How to Make Artichoke Dip

  1. Combine the creamy base with seasonings.
  2. Add chopped artichokes. Stir in cheeses (per recipe below).
  3. Top with bread crumb topping and bake.

adding artichokes to a dip

Make Ahead & Leftovers

  • Prepare the dip up to 48 hours ahead of time and bake when your guests arrive.
  • If the dip is prepped ahead of time, you’ll need to add a few minutes to the cook time.
  • Leftovers can be stored in the refrigerator for up to 4 days.
  • This recipe does not freeze well.

a pan of uncooked and cooked artichoke dip

What to Serve With

Dippers: Tortilla chips, crostini, bread cubes, crackers, celery, carrot sticks.

Serve next to other favorite appetizers and snacks for a great party spread. Below are our favorites:

artichoke dip baked and served with crostini

Parmesan Artichoke Dip

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 230
Author Holly Nilsson

Ingredients

  • 4 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 clove garlic minced or ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 14 oz marinated artichoke hearts chopped
  • 1 cup fresh shredded parmesan cheese divided
  • 1 cup mozzarella cheese
  • 1 tablespoon melted butter
  • 2 tablespoons panko breadcrumbs

Instructions

  • Preheat oven to 400°F.
  • In a bowl combine cream cheese, sour cream, mayonnaise, garlic and onion powder with a hand mixer until fluffy.
  • Stir in ⅔ cup parmesan cheese, mozzarella cheese, and chopped artichokes. Spread into a small casserole dish (or deep dish pie plate).
  • Combine melted butter, bread crumbs and remaining parmesan cheese (add a sprinkle of parsley if desired). Sprinkle over the dip.
  • Bake 18-22 minutes or until bubbly and cheese is browned.

Notes

This recipe uses marinated artichokes which are different than canned artichokes. Marinated artichokes are in oil (not water) and are well seasoned. If you use canned artichokes, you’ll need to add some extra seasoning (1/8 teaspoon each dried basil and oregano with a bit of salt & pepper).

If you’d like to add spinach, 5oz of frozen spinach is perfect in this recipe.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive.

If the dip is prepped ahead of time, you’ll need to add a few minutes to the cook time.

Leftovers can be stored in the refrigerator for up to 4 days. 

This recipe does not freeze well.

Nutrition

Serving: 3tablespoons | Calories: 230 | Carbohydrates: 4g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 430mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 1mg

Originally posted at Spend with Pennies

Air Fryer Eggplant – Breaded & Seasoned!

Air Fry up a batch of eggplant for a fun snack or a great side dish! 

I’m obsessed with how amazing the air fryer makes everything from burgers to vegetables and this eggplant is no exception! Crispy on the outside and tender on the inside, it’s perfect for snacking or dipping!

top view of Air Fryer Eggplant with dip

Crispy Parmesan Eggplant

Not to be confused with eggplant parmesan, this eggplant is coated in a crispy parmesan crust.

To start you’ll need an air fyer. I have this one here and I’m obsessed with it (I literally use it EVERY SINGLE DAY).

We love this easy Air Fryer Eggplant because it always turns out crispy for dipping but tender inside.

This recipe makes for a great snack or a fun side.

ingredients to make Air Fryer Eggplant

How To Cook Eggplant in an Air Fryer

It’s super easy to air fry eggplant, and these come out perfect in 1-2-3!

  1. Slice the eggplant per recipe below.
  2. Bread eggplant slices by dipping in flour, egg, and finally a Parmesan/breadcrumb mixture. Spray with cooking spray.
  3. Air Fry in a single layer until crisp.

ingredients to make Air Fryer Eggplant on a baking sheet

Fave Dips

Serve with your fave tasty dipping sauces.

Air Fryer Eggplant in the air fryer after cooking

Air Frying Tips

  • Don’t cut the eggplant too thin, you want it to have texture.
  • Salting the eggplant draws out moisture and seasons it!
  • Even though some slices will be larger due to the natural shape of the eggplant, keep all of the slices the same thickness so they fry evenly.
  • Air Fry in a single layer in batches. Once all batches are cooked through, you can heat them all together at 400°F for about 3-4 minutes.

Air Fryer Favorites

Did you love this Air Fryer Eggplant recipe? Be sure to leave a rating and a comment below! 

close up of cooked Air Fryer Eggplant on a plate

Air Fryer Eggplant

Coated in a seasoned breading and then air-fried until tender and crispy, this Air Fryer Eggplant recipe is sure to be loved by the whole family!
Course Air Fryer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 177
Author Holly Nilsson

Ingredients

  • 1 large eggplant or two small
  • 1 teaspoon salt
  • cup seasoned bread crumbs
  • 2 tablespoons parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • 2 eggs beaten
  • ¼ cup flour
  • cooking spray
  • marinara sauce for serving

Instructions

  • Slice eggplant into ⅓” slices. Sprinkle with salt and let sit 20 minutes.
  • While eggplant is sitting, combine bread crumbs, parmesan cheese, Italian seasoning, and garlic powder in a small bowl.
  • Whisk egg with 1 tablespoon water in a second bowl.
  • Quickly rinse the eggplant and pat dry.
  • Dip each eggplant slice into the flour, then into the egg and finally into the bread crumb mixture. Spray each side of the eggplant with cooking spray.
  • Preheat air fryer to 380°F. Place in a single layer in the air fryer and cook 5 minutes. Flip over and cook an additional 5-7 minutes or until tender and crisp.
  • Serve with warm marinara sauce for dipping.

Notes

Don’t cut the eggplant too thin, you want it to have texture.

Salting the eggplant draws out moisture and seasons it!

Even though some slices will be larger due to the natural shape of the eggplant, keep all of the slices the same thickness so they fry evenly.

Air Fry in a single layer in batches. Once all batches are cooked through, you can heat them all together at 400°F for about 3-4 minutes.

Nutrition

Calories: 177 | Carbohydrates: 27g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 923mg | Potassium: 339mg | Fiber: 5g | Sugar: 5g | Vitamin A: 203IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
cooked Air Fryer Eggplant in the air fryer with writing
Air Fryer Eggplant in the air fryer with writing
Air Fryer Eggplant cooked in the air fryer with a title
plated and cooking Air Fryer Eggplant with a title

Originally posted at Spend with Pennies

Spinach Artichoke Dip – Party Perfect!

Spinach Artichoke Dip is one of those snacks that absolutely everyone loves. A cream cheese base is loaded with spinach, a bit of garlic, and of course marinated artichokes. Top it all off with more cheese and bake until golden and bubbly!

This recipe can be made well ahead of time, reheats beautifully, and tastes delicious!

spinach and artichoke dish with herbs and crackerBetween this recipe and my almost famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every menu and at every party for good reason.

Ingredients

CHEESE Cream cheese, sour cream, and a touch of mayonnaise make up the base of this recipe. Use a hand mixer to make the dip extra smooth.

SPINACH Frozen chopped spinach is defrosted and sqeezed dry. You can substitute fresh spinach for the frozen.

ARTICHOKES Marinated artichokes (instead of canned) have more flavor. Canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil and have seasonings that flavor this dip. If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil for flavor

MORE CHEESE I use a combination of mozzarella and gruyere. If you don’t have gruyere you can substitute it with gouda or swiss.

Fresh or Frozen

While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too.  Cook 1lb of fresh, cool completely, and squeeze dry. Use as directed in the recipe.

How to Make Spinach Artichoke Dip

Like most creamy dip recipes, this spinach artichoke dip starts with a delicious cream cheese base. The first step to a perfectly scoopable spinach dip is to make the cream cheese nice and fluffy using either a hand mixer or a stand mixer. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.

  1. Mix base Mix cream cheese, sour cream and a bit of mayo until fluffy.
  2. Add ins Fold in spinach, artichokes and cheeses.
  3. Bake Bake until bubbly.

To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

unmixed spinach and artichoke dish

What to Serve With Spinach Artichoke Dip

This is a hot spinach artichoke dip and I like to it with crostini. It’s also great with crackers, chunks of sourdough bread or even tortilla chips!

If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder.  Bake at 350°F 8-10 minutes or until lightly browned and crisp.

If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers or cucumbers are also great dippers!

spinach and artichoke dish with cracker

To Make Ahead

This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep 3-4 days in the fridge.

If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and baked for a complete meal!

More Great Dip Recipes

spinach and artichoke dish with cracker

The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 292
Author Holly Nilsson

Ingredients

  • 8 oz cream cheese , softened
  • cup sour cream
  • cup mayonnaise
  • 2 cloves garlic minced
  • 1 ½ cups shredded mozzarella cheese divided
  • ½ cup fresh shredded parmesan cheese
  • ½ cup shredded gruyere cheese
  • 10 oz frozen chopped spinach defrosted and squeezed dry
  • 14 oz marinated artichoke hearts chopped

For Serving

  • 1 baguette optoinal
  • olive oil

Instructions

  • Preheat oven to 375 degrees F.
  • In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
  • Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
  • Place into a 9×9 casserole dish (or deep dish pie plate) and top with remaining 1/2 cup mozzarella cheese.
  • Bake 25-30 minutes or until bubbly and cheese is browned.
  • Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
  • Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.

Video

Notes

*Nutrition information does not include baguette

Nutrition

Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg

 

 

Spinach Artichoke Dip with cracker and unmixed dip and text 

Originally posted at Spend with Pennies