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Yields:
16
Prep Time:
10 mins
Total Time:
45 mins
We turned our favorite Spinach Artichoke Dip into individual bread bowls! They are perfect mini bowls filled with creamy dip that you won't have to share. A game day hit!
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
Cooking spray
- 2
(16.3-oz) cans canned biscuit dough
- 1
(8-oz.) block cream cheese, softened
- 1/2 cup
sour cream
- 1
(10-oz.) package frozen spinach, defrosted and drained
- 1
(14-oz.) can artichoke hearts, chopped
- 1 3/4 cups
shredded white cheddar, divided
- 1 cup
shredded Gruyère
- 1/2 cup
freshly grated Parmesan
- 2
cloves garlic, minced
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
Directions
- Step 1Preheat oven to 350°. Grease two muffin tins with cooking spray. Flatten biscuits with your hands until ⅛” thick and about 4” wide. Press biscuits into prepared muffin tins.
- Step 2In a large bowl, combine cream cheese and sour cream. Add spinach, artichokes, 1 cup cheddar, Gruyère, Parmesan, and garlic. Season with salt, pepper, and a pinch of red pepper flakes.
- Step 3Spoon mixture over biscuit dough and top with remaining 3/4 cup of cheddar. Bake until golden and cheese is melty, 20 minutes.
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