When Jonathan pitched this idea for pull apart dip in our editorial meeting it went something like this.
Jonathan: So you take a cast iron skillet–
Me: I’m listening
Jonathan: And then you line the edges with rolls or biscuits–
Me: Keep talking
Jonathan: And then you fill the middle with dip–
Me: And you bake it?!
Jonathan: And you bake it!
I mean, how have we never thought of this before you guys? We are the self-appointed champions of dip creation and this seems like such an obvious upgrade. I’m kind of mad at myself for not thinking of it sooner! We used an incredible recipe for Spinach Artichoke Dip but this would also be delicious with our Buffalo Chicken Dip, our Broccoli Cheddar Dip or our Pizza Dip… heck you guys, this would be awesome with any hot dip!
Start by making the dip itself. Sauté the garlic, spinach and artichokes in olive oil in a skillet over medium-high heat.
In a large bowl, combine the cream cheese, mayo, mozzarella, parmesan, sautéed veggies, salt and pepper.
Mix until the cheeses have melted and the dip is well incorporated.
Wipe down the skillet you used for the veggies, and then grease with melted butter.
Open a can of pre-made biscuit dough and cut each biscuit in half. Then roll each half in between your palms to create a ball. Place all around the edge of the skillet close enough to touch each other.
Spoon the dip right in the center of the skillet, spreading it out all the way to the biscuits.
Brush the biscuits, liberally, with melted butter and sprinkle with chopped rosemary, thyme and salt.
Bake in a preheated 375 degree F oven for about 25 to 30 minutes or until the dip is bubbly and the biscuits are golden brown.
Allow your pull apart dip to cool slightly before serving… it’s hotter than the surface of the sun when it comes out of the oven. Then just rip and dip the biscuits in the creamy spinach artichoke dip!
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 (6 oz) package baby spinach leaves
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 (16 oz) container pre-made biscuits, cut in half
- 4 tablespoons unsalted butter, melted
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Preheat oven to 375 degrees F.
- Set a large cast iron skillet over medium-high heat with the olive oil. Once hot, add the garlic and spinach. Allow the spinach to cook down, then add the artichoke hearts. Cook for about 5 minutes. Remove from heat and set aside.
- In a large bowl, combine the mayonnaise, cream cheese, mozzarella, parmesan, cooked veggies, salt and pepper. Stir until well combined and the cheese has melted.
- Wipe out the skillet you used for the veggies and greased with a bit of the melted butter. Roll each biscuit half into a ball, using the palm of your hands, and place along the edge of the skillet. Spoon the dip into the center and spread out with a spatula so that it touches the edge of the biscuits.
- Brush the biscuits with melted butter and sprinkle with thyme, rosemary, and salt. Bake for about 25 to 30 minutes or until golden brown and bubbly. Allow to cool down slightly before serving.
