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Cheesy Herbed Pull-Aparts with Spinach-Artichoke Dip
Cheesy Herbed Pull-Aparts with Spinach-Artichoke Dip
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Prep Time:
20 minutes
Total Time:
1 hour
Cheesy biscuit and dip skillet: Herbed biscuits filled with mozzarella, perfect for pulling apart and dipping into creamy spinach artichoke dip. A crowd-pleaser that will have guests lining up for more!
Ingredients:
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup mayonnaise
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon Italian seasoning
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/4 cup shredded Parmesan cheese
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
  • 4 oz block mozzarella cheese, cut into 16 cubes
  • 2 tablespoons butter, melted
  • 1 teaspoon Italian seasoning
  • 2 tablespoons shredded Parmesan cheese
Instructions:
  • Preheat oven to 350°F and generously coat a 12-inch ovenproof skillet with cooking spray.
  • Blend Dip ingredients in a large bowl until well combined. Set aside.
  • Divide the dough into 8 biscuits. Split each biscuit into 2 rounds. Put a cube of cheese in the center of each round. Fold edges over the cheese, press firmly to seal, and roll into balls. Arrange around the edge of the skillet with the sealed end facing down.
  • Combine melted butter with 1 teaspoon of Italian seasoning in a small bowl. Brush the biscuits with the seasoned butter mixture, then spoon the dip in the center of the skillet and spread it to the edge of the biscuits.
  • Bake for 25 minutes, then sprinkle 2 tablespoons of Parmesan cheese over biscuits. Continue baking for an additional 3 to 5 minutes until biscuits are golden brown and dip is heated through. Allow it to rest for 10 minutes before serving.

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