Appetizers
Cheesy Herbed Pull-Aparts with Spinach-Artichoke Dip
Description
If ever there was a dish to make for a party, it’s this all-in-one cheesy biscuit and dip skillet! Toasty herbed biscuits stuffed with gooey mozzarella made to be pulled apart and dunked in an indulgent spinach artichoke dip. Don’t be surprised if a line forms as soon as you set this on the table!
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
Directions:
- Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
- In large bowl, mix Dip ingredients until blended. Set aside.
- Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Place 1 cube of cheese on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
- In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.
- Bake 25 minutes. Remove from oven; sprinkle 2 tablespoons Parmesan cheese over biscuits. Bake 3 to 5 minutes longer or until biscuits are golden brown and dip is heated through. Let stand 10 minutes before serving.
