Disclosure: This post is written as a part of the sponsorship I received from Sabra Dipping Company for my attendance at IFBC 2015. All opinions remain my own. Thank you for supporting the brands that help keep the wheels turning at Poet in the Pantry!
Have you recovered yet from Christmas? No? Too bad. The next big holiday is nearly here and you better put off that “I’m going to eat better” resolution for a few more days–or else. New Year’s Eve is Thursday night: the last hedonistic soiree of the year. You can’t give up yet. There’s still a couple more miles to go in this feasting marathon. We’re counting on you!
I am a HUGE fan of appy-type party fare. I didn’t get to be the shape I am today without this affinity. I can still recall one New Year’s Eve with my husband when we decided to stay in for the night and have a Pirates of the Caribbean movie marathon. This was before we had kids, when our lives were our own and we ate like college kids.
The night started with a homemade pumpernickel bread and the requisite bread bowl dip. (I should probably share that someday…) Except we ate the entire loaf of bread early in the evening. With 2 movies still ahead of us, and midnight nowhere in sight, I baked a second loaf of bread, so we could continue the gorging. Not one of my finest moments, but damn, was it tasty.
Now, I try a little harder to make my snacks count. That doesn’t mean they’re super “healthy”–the whole working with what you have, where you are at sorta thing, and I’m not there yet–but I am much better about swapping out pure junk for something a little more redeeming to achieve some sort of balance. I’m not always successful, but I’d like to think this Spinach and Artichoke Hummus Pull Apart Bread is a happy medium. The creamy dip everyone knows and loves is replaced with a much less fatty, much more nutritious hummus dip from my friends at Sabra, for all the flavor without the guilt. Then I stuffed it between layers of crescent rolls…because we don’t want to go too far with this good-for-you thing. It is New Year’s Eve, after all. Save that for January 1.
- nonstick spray
- 2 8-ounce tubes crescent rolls
- 1 10-ounce container Sabra Spinach and Artichoke Hummus
- 1 14-ounce can quartered artichoke hearts, drained
- 1-2 cups fresh baby spinach leaves
- 1 cup shredded cheese blend (pizza blend is nice)
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x5 loaf pan with nonstick spray and set aside.
- Lightly spray your work surface and carefully unroll 1 tube of crescent rolls, so it stays as close as possible in one piece. Pinch the seams.
- Spread half the hummus over the entire surface. Sprinkle with half the artichoke hearts, spinach leaves, and cheese blend.
- Cut into 8 squares. Prop the loaf pan up, so it's vertical, then stack 4 of the squares and place them in the loaf pan. Stack the remaining 4 and place them on top of the squares already in the pan.
- Repeat with the remaining ingredients.
- Bake on the center rack for 55-60 minutes, or until browned on top and cooked through, rotating the pan halfway through the baking time.
- Place a plate over the top of the pan, invert, then carefully flip over so the top is on the top. Serve as-is to pull apart, or slice for easier eating.