What to with leftover dip...

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I love the Superbowl- not necessarily for the football but because of all the wonderful leftovers you can use in recipes afterwards!  Here's one for your leftover bits of dip.  I used a ranch dip in our Crescent Cups but you can use dill, french onion, bacon cheddar or what every kind of dip you have leftover and your family loves.  Enjoy!

Ham and Broccoli Crescent Cups
Ingredients:
1 Cup Chopped Ham
1 Cup Chopped Broccoli, cooked
3 TBSP Dip (ranch, dill, french onion, bacon cheddar, etc.)
1 Egg
1/2 Cup Shredded Cheddar Cheese
1 Tube Crescent Rolls

1. Preheat oven to 375 degrees.  Mix together ham, broccoli, dip, egg, and cheddar cheese in a large mixing bowl.

2. Spray a 12 muffin, regular size muffin pan with Pam.  Unroll crescent rolls.  Take each triangle, and make it into a triangular cup (see picture, use long perforated side to join together).  Place into muffin pan.  Fill with ham and broccoli mix. 

3. Bake at 375 for 14 to 15 minutes.  Let sit for 5 minutes to set before serving.  Makes 8 Cups.