Spinach Dip Crescent Bites
These Spinach Dip Crescent Bites are the perfect vegan holiday appetizer! Bite-sized and dairy-free, these are easy & tasty!
Equipment
Ingredients
- 8 ounces frozen spinach thawed & drained
- 6 ounces vegan cream cheese I used Kite Hill
- 1/4 cup vegan mayo
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 8-ounce package crescent dough I used Trader Joe's
Instructions
- Preheat the oven to 375 degrees and grab a mini muffin pan (see notes).
- Add the spinach, cream cheese, mayo and dry seasonings to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.
- Roll out the crescent dough. Pinch two triangles together to create a rectangle. Repeat until you have 4 rectangles. Cut each rectangle into 6 squares - you should have 24 squares.
- Place each square in the muffin pan and gently press it down to create a "cup".
- Add a heaping spoonful of the spinach dip to each cup. Place in the oven for 12-15 minutes, or until the crescent dough is browned and the dip is bubbly. Remove from the oven and allow to set for 10 minutes.
- Pop the crescent bites out of the muffin pan and place on a platter. Serve warm or at room temp.
Video
Notes
- I used a silicone mini muffin pan. If you use a metal one you will want to grease it before adding the crescent dough.
- These can be made ahead of time! To freeze, bake and cool the bites then place them in the freezer on a baking sheet. Once completely frozen, transfer to a freezer safe container. Reheat from frozen in the oven at 375 degrees until warmed through.
Nutrition
Calories: 72kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g