Spinach Artichoke Dip with Cheese-Stuffed Biscuits

Crowd-pleasing snacks are always the main event on game days, and this Spinach Artichoke Dip served with buttery cheese-stuffed biscuits is a starter that should be in the lineup. This easy-to-make dish is loaded with spinach, artichokes, and of course, cheese baked right alongside biscuits.

artichoke dip served with pull apart herb butter biscuits

What makes this sharable recipe so special is the cheesy and buttery biscuits baked (and served) with the creamy dip. The biscuits can quickly be pulled apart and dipped into the cheesy goodness. It’s hearty enough to feed a crowd, and the easy cleanup is even better.

And there is no need to make your biscuits from scratch! Nope. Refrigerated biscuits are used for this recipe, and my go-to is Pillsbury Grands Flaky Layers Buttermilk Biscuits. While I am a fan of homemade buttermilk biscuits, let’s save that recipe for your Sunday brunch. 🙂

artichoke dip served with biscuits stuffed with cheese

The dip showcases chopped spinach and artichokes hearts — making the perfect tag team. Before going into the oven, the biscuits are finished with herbs, parmesan, and melted butter, and the dip is topped with additional mozzarella cheese. Did I mention it was all baked in one skillet?!

Ingredients for this spinach artichoke dip recipe:

  1. For the biscuits, you will need the 8-count can of refrigerated biscuits. I use larger-sized biscuits, but regular-size biscuits will do.
  2. You’ll stuff each biscuit with a small block of mozzarella cheese.
  3. A simple mixture of melted butter, parmesan cheese, and Italian seasoning is brushed on top of your biscuits.
  4. For the dip, you’ll need drained chopped spinach (you can use fresh or frozen), mayo, chopped artichoke hearts, fresh garlic, Italian seasoning, salt, pepper, and ground thyme.
  5. And since you can’t have a cheesy dip without cheese, you’ll need cream cheese, parmesan cheese, and shredded mozzarella (used as an ingredient and as a final topping).
pull-apart biscuits and dip

How to make baked spinach artichoke dip:

  1. Preheat oven to 350 degrees and spray a 12-inch cast iron skillet (paid link).
  2. In a large bowl, add the cream cheese, mayo, drained chopped spinach, chopped artichoke hearts, chopped fresh garlic, Italian seasoning, salt, pepper, and ground thyme, 1 cup shredded mozzarella cheese, and ½ cup grated parmesan cheese and mix well.
  3. Remove each biscuit from the can, then place a small block of mozzarella cheese in the center before pinching and sealing the biscuit.
  4. Place each stuffed biscuit around the edge of the cast iron skillet (paid link), then fill the center of the pan with spinach and cheese mixture topping it off with remaining shredded mozzarella cheese.
  5. Melt butter in a small bowl, and add the Italian seasoning and grated parmesan cheese. Spread evenly over the biscuits.
  6. Bake for 25 to 30 minutes at 350 degrees and cool before serving directly from the skillet!
a serving of artichoke dip with a buttery biscuit
Tips
  • When placing your biscuits in the cast iron skillet (paid link), make sure the edges are touching. This helps the biscuits to bake together and create “pull-apart” biscuits.
  • Also, you’ll want to place the sealed biscuit crease side down in the skillet. This keeps the biscuits from opening while baking.
  • Refrigerated or frozen biscuits work great for this recipe. If you are using frozen biscuits, allow them to rise slightly before baking.
overhead shot of artichoke dip
Print
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Spinach Artichoke Dip with Cheese-Stuffed Biscuits


  • Author: Eric Jones
  • Total Time: 40 minutes
  • Yield: 8 1x

Description

Creamy Spinach and Artichoke Dip served with buttery cheese-stuffed biscuits is a tasty idea for game days and gatherings.


Ingredients

Units Scale

For the dip: 

  • 8 oz. cream cheese
  • 9 oz. chopped spinach, thawed and drained
  • 1 cup artichoke hearts, chopped
  • 1/3 cup mayo
  • 3 cloves garlic, finely chopped
  • 1 tsp Italian seasoning
  • 1 tsp black pepper
  • 1/2 tsp ground thyme
  • 1/2 tsp sea salt
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

For the biscuits: 

  • 1 can Pillsbury Grands Flaky Layers Buttermilk Biscuits, 8 biscuit count
  • 4 oz. mozzarella cheese block, chopped into 8 cubes
  • 3 tbsp. grated parmesan cheese
  • 3 tbsp. melted butter
  • 1 tsp Italian seasoning


Instructions

  1. Pre-heat oven to 350 degrees then spray your 12-inch cast iron skillet (paid link).
  2. In a large bowl, add the cream cheese, mayo, drained chopped spinach, chopped artichoke hearts, chopped fresh garlic, Italian seasoning, salt, pepper, and ground thyme, 1 cup shredded mozzarella cheese, and ½ cup grated parmesan cheese then mix well.
  3. Remove each biscuit from can then place a cheese cut in the center of the biscuit before pinching together closed.
  4. Place each stuffed biscuit around the edge of the cast iron skillet (paid link) then fill the center of the pan with spinach and cheese mixture topping off with remaining shredded mozzarella cheese.
  5. In a small bowl, melt butter then add Italian seasoning and grated parmesan cheese before spreading it evenly over the biscuits.
  6. Bake for 25 to 30 minutes at 350 degrees then allow to cool before serving.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snacks
  • Method: Baked
  • Cuisine: American

Nutrition

  • Calories: 408
  • Sugar: 3.2g
  • Sodium: 1104mg
  • Fat: 25.7g
  • Carbohydrates: 33.1g
  • Fiber: 4.6g
  • Protein: 12g
  • Cholesterol: 52mg

Keywords: Spinach and Artichoke Dip, artichoke dip

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