Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
The Spinach Artichoke Dip features a blend of several cheeses—mozzarella, ricotta, parmesan, and cream cheese—combined with mayonnaise, garlic and onion powders, red pepper flakes, and seasonings, mixed with well-drained spinach and chopped artichoke hearts. Biscuit dough pieces are shaped into small balls, placed in a ring around a cast iron skillet, brushed with olive oil and Parmesan, then baked with the dip inside. The baking process yields a hot, bubbly dip surrounded by golden biscuits with a tender crumb and slightly crisp edges from the olive oil and cheese.
The creamy, cheesy filling highlights the mild spinach and artichoke flavors, while the biscuit balls offer a complementary texture and mild flavor acting as dippers or an edible vessel for the dip. Preparing the spinach thoroughly by draining it well is key to preventing excess moisture and ensuring a smooth texture.
This dish can serve as a warm appetizer or party snack, particularly appealing during cooler months or when a shareable item is desired. The biscuit ring adds an inviting touch and a carb component to the rich dip mixture.
Ingredients
- 1 can Biscuits such as Pillsbury, refrigerated
- 2 tablespoons extra-virgin olive oil for brushing biscuits
- 1/2 cup parmesan grated
- 1 1/2 cups mozzarella cheese shredded
- 1 cup ricotta cheese
- 4 oz cream cheese softened to room temperature
- 1/2 cup mayonnaise I used olive oil mayo
- 12 oz spinach defrosted, drained well and chopped, frozen
- 14 oz can artichoke hearts drained and chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 teaspoon red pepper flakes or to taste
Instructions
- Preheat oven to 350° degrees F. Lightly spray with cooking spray a 9 inch cast iron skillet and set aside.
- Thaw the spinach and drain really well of any excess water. Chop and set aside. Open the artichoke can, drain and chop the artichokes.
- Open the biscuit can, and cut each biscuit disk in half, then roll into smooth small balls. Arrange the balls in a ring around the skillet. Brush biscuits with olive oil and if desired sprinkle with 1 tablespoon of Parmesan.
- Next, in a large bowl, combine the rest of the ingredients: mozzarella, ricotta, Parmesan cheese, cream cheese, mayonnaise, spinach, artichoke, garlic powder, onion powder, red pepper flakes, salt and pepper, and mix until well combined.
- Scoop the dip mixture into the center of the skillet. Smooth the top with a spatula, and distribute it evenly until it touches the biscuit balls.
- Bake for about 25-30 minutes, or until bubbly, and golden.
- Lightly brush the biscuits with olive oil when the dip comes out of the oven. Garnish with fresh chopped chives or green onions if desired.
- Best to serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 1000mg | 42% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4730IU | 95% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 286mg | 29% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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