Spinach Feta Skillet Dip

 

A warm and cheesy dip will be your favorite. Crescent rolls rolled into balls surround the creamy spinach dip topped with salty feta cheese. Serve right out of the pan. 

3 tablespoons olive oil, divided

3 scallions, thinly sliced, dark green parts reserved

2 garlic cloves, chopped

1 10 oz. package frozen spinach, defrosted and squeezed very dry

4 onces cream cheese, softened (½ cup)

4 ounces sour cream (½ cup)

1 teaspoon lemon zest (from 1 lemon)

1 ½ teaspoons freshly squeezed lemon juice

¼ teaspoon kosher salt

Freshly ground black pepper

½ cup crumbled feta cheese, divided

1 8 oz. can crescent rolls

½ cup grated 

Preheat oven to 350°F.

Heat 1 tablespoon oil in a medium oven-safe skillet (such as cast-iron) over medium-high. Add white and light green parts of scallions and garlic and cook, stirring often, until softened but not brown, about 2 minutes. Add spinach and stir to combine. Transfer mixture to a medium bowl and let cool slightly. Wipe out skillet.

Add cream cheese, sour cream, lemon zest, lemon juice, salt, several grinds black pepper and ¼ cup of the feta to the bowl with the spinach; stir until evenly combined.

Brush skillet with 1 tablespoon oil. Separate crescent roll dough into 16 pieces and roll into balls. Arrange balls around rim of skillet. Brush with remaining 1 tablespoon oil. Transfer dip to the center of skillet and top with parmesan and remaining ¼ cup feta. Bake until the rolls are golden brown, 24 to 26 minutes. Top with reserved scallion greens and several grinds black pepper. Serve warm.

A Southern Living Recipe

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