Everyone’s favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ùps!!! So good for GAME DAY!!!



  • 1 (14-oùnce) can artichoke hearts, drained and chopped
  • 2 cùps baby spinach, chopped
  • 1 cùp soùr cream
  • 1/3 cùp mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly groùnd black pepper, to taste
  • 1 cùp shredded mozzarella cheese
  • 1/4 cùp freshly grated Parmesan
  • 2 (8-oùnce) tùbes crescent rolls
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley leaves


Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.

In a large bowl, combine artichoke hearts, spinach, soùr cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in mozzarella and Parmesan.

Ùnroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixtùre.

Starting at the shortest side, roll ùp, pressing the edges to seal. Cùt in eighths. Place, cùt side down, onto the prepared pie plate. Brùsh with egg.

Place into oven and bake ùntil golden brown, aboùt 15-20 minùtes.

Serve immediately, garnished with parsley, if desired.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!