Ingredients
1 can refrigerated biscuits (such as Pillsbury)
2 tablespoons extra-virgin olive oil (for brushing biscuits)
1/2 cup Parmesan (grated )
1 1/2 cups Mozzarella cheese (shredded)
1 cup Ricotta
4 oz cream cheese (softened to room temperature)
1/2 cup mayonnaise (I used olive oil mayo)
12 oz frozen spinach (defrosted, drained well and chopped)
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)
US Customary
Metric
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.
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