Steps to Prepare Ultimate Brenda's Spinach Dip Crescent Wreath

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brenda's spinach dip crescent wreath. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Brenda's Spinach Dip Crescent Wreath is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Brenda's Spinach Dip Crescent Wreath is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook brenda's spinach dip crescent wreath using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Brenda's Spinach Dip Crescent Wreath:

1. Get Wreath
2. Prepare 2 can Pillsbury cresent dough or dough sheets
3. Prepare Topping
4. Take 1 box frozen chopped spinach
5. Prepare 3/4 cup light sour cream
6. Make ready 1/2 cup fat-free mayonnaise
7. Make ready 2 tbsp fat-free skim milk
8. Prepare 1 tbsp chopped green onion
9. Make ready 1/2 tsp seasoned salt
10. Prepare 1/2 tsp dried dill weed
11. Prepare Garnishes
12. Take 1/4 cup chopped red bell pepper
13. Make ready 1 tbsp chopped fresh parsley
14. Take 2 tbsp chopped green onions
15. Get 1 green bell pepper, cut into holly leaves
16. Get 3 small cherry tomatoes

Instructions to make Brenda's Spinach Dip Crescent Wreath:

1. Preheat oven to 375°
2. Turn 10 oz custard cup upside down in center of large baking sheet.
3. Remove dough from one can, keeping dough in one piece. With hands, roll I to a 12-inch log. Cut into 20 slices. Arrange 16 slices, slightly overlapping around custard cup.
4. Repeat with second can of dough, cutting into 20 slices. Arrange remaining 24 slices, slightly overlapping, next to but not overlapping first ring. Remove custard cup from center.
5. Bake 13-16 minutes or until light golden brown. Gently loosen wreath from cookie sheet, and carefully slide onto cooling rack. Cool completely, about 30 minutes.
6. Meanwhile, cook spinach as directed on package, cool and squeeze to drain.
7. In medium bowl, stir sour cream, mayo, and milk until well mixed. Add spinach and remaining topping ingredients, mix well. Cover and refrigerate until serving time.
8. Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, green onions and parsley. Decorate with bell pepper holly leaves and cherry tomatoe berries. Serve immediately, or cover up to 2 hours before serving.

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