It’s easy to enjoy, perfect for sharing, and everything comes together with almost no effort.
When we threw together this cheesy biscuit and spinach dip for movie night this weekend, we never expected it to be this phenomenal. The warm, creamy, gooey spinach dip in the center is one of the best we’ve ever tasted. We love how the pepper jack cheese and horseradish spice things up, but what really takes this spinach dip over the top is the ring of flaky, buttery biscuits around it.
It comes out of the oven looking elegant and delicious, but this is really a no-frills kind of dish. It’s so easy to enjoy, perfect for sharing, and everything comes together with almost no effort. Our family loves this incredible biscuit and spinach dip, so it’s sure to score points with every fan on big game Sunday!
Cheesy Biscuit and Spinach Dip
Serves 6 to 8
- 4 cups baby spinach leaves, loosely packed
- 1 tablespoon water
- 1/2 cup cream cheese, room temperature
- 4 tablespoons mayonnaise
- 1/2 cup sour cream
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/8 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon horseradish sauce
- 3/4 cup pepper jack cheese, shredded
- 1/3 cup plus 2 tablespoons Parmesan cheese, grated and divided
- 1 (8-count) can refrigerated biscuits
- 3 tablespoons unsalted butter, melted
- Preheat oven to 375°F. Grease ovenproof skillet or round baking dish with cooking spray.
- Place baby spinach leaves in medium microwave-safe bowl with 1 tablespoon water. Cover and microwave 1 minute. Let stand, covered, 15 minutes. Drain well and return to bowl.
- Add cream cheese, mayonnaise, sour cream and artichokes. Season with garlic powder, salt, pepper and horseradish. Sprinkle with pepper jack and 1/3 cup Parmesan cheese. Stir to combine.
- Cut biscuits in halves and form into 16 balls. Arrange dough balls around outer edge of prepared skillet or pan. Brush with melted butter. Spoon spinach dip into center and spread to edge of dough.
- Bake in preheated oven 25 to 30 minutes, until biscuits are golden and dip is bubbly. Sprinkle with remaining 2 tablespoons Parmesan. Serve warm.
Recipe adapted from Relative Taste