Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brenda's spinach dip crescent wreath. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brenda's Spinach Dip Crescent Wreath is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Brenda's Spinach Dip Crescent Wreath is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook brenda's spinach dip crescent wreath using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Brenda's Spinach Dip Crescent Wreath:

1. Take Wreath
2. Prepare 2 can Pillsbury cresent dough or dough sheets
3. Make ready Topping
4. Prepare 1 box frozen chopped spinach
5. Make ready 3/4 cup light sour cream
6. Prepare 1/2 cup fat-free mayonnaise
7. Get 2 tbsp fat-free skim milk
8. Get 1 tbsp chopped green onion
9. Take 1/2 tsp seasoned salt
10. Take 1/2 tsp dried dill weed
11. Take Garnishes
12. Prepare 1/4 cup chopped red bell pepper
13. Prepare 1 tbsp chopped fresh parsley
14. Make ready 2 tbsp chopped green onions
15. Take 1 green bell pepper, cut into holly leaves
16. Make ready 3 small cherry tomatoes

Instructions 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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