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Spinach Artichoke Dip with Cheese-Stuffed Biscuits

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


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


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


  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


  • 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