Spinach Artichoke Dip with Parmesan Crusted Pierogies

Spinach Artichoke Dip with Parmesan Crusted Pierogies


Created by Rachel Quenzer, @Rachelquenzer


Parmesan Crusted Pierogies:
  • 1 box Mrs. T’s Mini Classic Cheddar Pierogies
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 3 tablespoons milk
  • Olive oil spray
Spinach Artichoke Dip:
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 (16 ounce) bag frozen spinach, thawed
  • 2 cans artichoke hearts, drained
  • ¾ tablespoon garlic salt
  • 1 tablespoon onion powder
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • Salt, to taste
  • Pepper, to taste


Parmesan Crusted Pierogies:
  1. Preheat oven to 400°F. Lay breadcrumbs on a baking sheet and spray with olive oil spray. Bake for 2 minutes, then stir breadcrumbs and return to oven to bake an additional 2 minutes.
  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 rack on top of a baking sheet to allow air flow.
  5. Spray with olive oil before baking 18 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.
Mini Classic Cheddar

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!