Recipe of Anthony Bourdain Brenda's Spinach Dip Crescent Wreath

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brenda's spinach dip crescent wreath. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brenda's Spinach Dip Crescent Wreath is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Brenda's Spinach Dip Crescent Wreath is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook brenda's spinach dip crescent wreath using 16 ingredients and 8 steps. Here is how you cook 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. Make ready 1 box frozen chopped spinach
5. Make ready 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. Take 1 tbsp chopped green onion
9. Get 1/2 tsp seasoned salt
10. Make ready 1/2 tsp dried dill weed
11. Get Garnishes
12. Get 1/4 cup chopped red bell pepper
13. Make ready 1 tbsp chopped fresh parsley
14. Take 2 tbsp chopped green onions
15. Take 1 green bell pepper, cut into holly leaves
16. Make ready 3 small cherry tomatoes

Steps 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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