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easter food ideas

Stuffed Crescent Roll Carrots With Spinach Dip

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Course Appetizer
Cuisine American

Equipment

  • Aluminum foil to shape crescent dough
  • Baking sheet
  • Parchement paper optional

Ingredients
  

  • 1 Pack Crescent dough sheet (8oz)
  • 1 Box/Bag Frozen spinach, chopped, cooled, and squeezed dry (10 oz)
  • 1 Cup Artichoke, drained and chopped into small pieces.
  • 1 Pack Dry vegetable recipe mix
  • 1/2 Cup Sour cream
  • 1/2 Cup Mayonnaise
  • 14-16 Springs Cilantro or Parsley For top of carrot shapes
  • 1 Cup Chesnuts, water sliced (8oz can)
  • 1 Jalapeño Chopped in very small pieces (optional)

Instructions
 

  • Mix spinach, artichoke, vegetable mix pack, sour cream, and mayonnaise in a big bowl. Chill in the fridge for at least 2 hours.
  • Preheat oven to 400 F degrees. Use parchment paper or grease a baking sheet.
  • Form eight cone shapes with the aluminum foil pieces.
  • Cut eight 1-inch strips from the dough sheet. Wrap each strip around the aluminum cone to make the carrot shapes.
  • Bake the dough with aluminum foil for 8-10 minutes until golden brown.
  • Fill each crescent dough with the spinach artichoke mix using a pipe or spoon.
  • Top with one or two sprigs of cilantro for a carrot top.
  • Serve this adorable appetizer at your Easter celebration.
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