Spinach Artichoke Dip with Parmesan Crusted Pierogies

Spinach Artichoke Dip with Parmesan Crusted Pierogies


Parmesan Crusted Pierogies:
  • 1 bag Mrs. T’s Mini Classic Cheddar Pierogies
  • 7 cups panko breadcrumbs
  • 3 ½ cups grated Parmesan cheese
  • 7 eggs
  • 5 ounces milk
  • Olive oil spray
Spinach Artichoke Dip*:
  • 3 ½ pounds cream cheese, softened
  • 1 ¾ cups mayonnaise
  • 1 ¾ cups sour cream
  • 3 ½ pounds frozen spinach, thawed
  • 6 cans artichoke hearts, drained
  • 2 ½ tablespoons garlic salt
  • 3 ½ tablespoons onion powder
  • 14 ounces shredded mozzarella cheese
  • 14 ounces shredded Parmesan cheese
  • Salt, to taste
  • Pepper, to taste


Parmesan Crusted Pierogies:
  1. Preheat oven to 400°F. Lightly toast breadcrumbs on a baking sheet for 4 minutes, stirring halfway through.
  2. Let breadcrumbs cool, then add into a bowl with Parmesan cheese.
  3. Whisk eggs and milk together until combined.
  4. Dunk each pierogy in the egg mixture, then in the breadcrumb mixture. Place on a baking rak on top of a baking sheet.
  5. Spray with olive oil before baking 14 minutes.
Spinach Artichoke Dip:
  1. Preheat oven to 375°F.
  2. Mix all ingredients together then put in an oven safe baking dish.
  3. Top with extra shredded cheese.
  4. Bake for 25-30 minutes or until cheese has melted and starts to brown.
  1. *Already have Spinach Artichoke Dip? Just make the pierogies to go with!
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!