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