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Thursday, November 15, 2018

Cheesy Herbed Pull-Aparts with Spinach-Artichoke Dip


 
    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!



    1
    package (8 oz) cream cheese, softened
    1/3
    cup mayonnaise Save $
    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 

    Biscuits

    1
    can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
    4
    oz block mozzarella cheese, cut into 16 cubes
    2
    tablespoons butter, melted
    1
    teaspoon Italian seasoning
    2
    tablespoons shredded Parmesan cheese 

    Steps

    • 1
      Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
    • 2
      In large bowl, mix Dip ingredients until blended. Set aside.
    • 3
      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.
    • 4
      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.
    • 5
      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.
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