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Yields:
10 serving(s)
Prep Time:
45 mins
Total Time:
1 hr
Cal/Serv:
873
In my opinion, the most difficult decision on game day is what dip to make. There’s just too many great choices, too little time. This genius creation gets rid of that dilemma. It combines all of our four favorite dips: buffalo chicken, spinach artichoke, jalapeño popper, and pizza dip. Translation: It has something for everyone. Plus, they’re each surrounded and divided by buttery, garlicky store-bought biscuits. It’s the ultimate Super Bowl appetizer that takes very little time and effort, but feeds even the pickiest of crowds.
This is my favorite version of this 4-way masterpiece, but feel free to get creative! Add your favorite toppings or switch it up with your favorite cream cheese-based dips. That being said, it’s hard to top these dips—they’re some of our most-clicked appetizers for good reason.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
Biscuits & Dip Base
Cooking spray
- 2
(16.3-oz.) tubes biscuit dough
- 4 Tbsp.
unsalted butter, melted
- 1/2 cup
finely grated Parmesan
- 1/2 tsp.
garlic powder
- 3
(8-oz.) pkg. cream cheese, softened
- 3 cups
shredded mozzarella
Buffalo Chicken Dip
- 1 1/2 cups
shredded cooked chicken
- 1/4 cup
buffalo sauce
- 1 Tbsp.
ranch dressing
- 1/2 cup
shredded cheddar, divided
Spinach-Artichoke Dip
- 3/4 cup
frozen chopped spinach, thawed, squeezed dry
- 1/2 cup
chopped artichoke hearts
- 1/3 cup
sour cream
- 1/4 cup
shredded Gruyère
- 1/4 cup
shredded Monterey Jack
- 2
garlic cloves, minced
- 2 Tbsp.
finely grated Parmesan
Pinch of crushed red pepper flakes
Pizza Dip
- 1/4 cup
finely grated Parmesan
- 1/4 cup
ricotta
- 1 tsp.
Italian seasoning, divided
- 1/2 cup
pizza sauce
- 1/4 cup
mini pepperoni slices
- 1/4 cup
shredded mozzarella
Jalapeño Popper Dip & Assembly
- 4
slices cooked bacon, crumbled
- 2
jalapeños, seeded, finely chopped
- 1/3 cup
sour cream
- 1/4 cup
shredded Monterey Jack
- 1/2 cup
shredded cheddar, divided
Blue cheese crumbles, finely sliced chives, finely chopped fresh parsley, and torn fresh basil, for topping
Directions
Biscuits & Dip Base
- Step 1Arrange a rack in center of oven; preheat to 350°. Grease a baking sheet with cooking spray.
- Step 2Cut each biscuit into 4 pieces. Pinch edges together to form a ball. Arrange biscuits around edges of prepared sheet, then in lengthwise and crosswise lines down the center of sheet to create 4 quadrants.
- Step 3Brush biscuits with butter and top with Parmesan and garlic powder.
- Step 4In a large bowl, using a handheld mixer on medium speed, beat cream cheese and mozzarella until combined.
Buffalo Chicken Dip
Transfer one-quarter of dip base to a medium bowl. Mix in chicken, buffalo sauce, ranch, and 1/4 cup cheddar. Scrape into a quadrant. Top with remaining 1/4 cup cheddar.
Spinach-Artichoke Dip
Transfer one-quarter of dip base to a medium bowl. Mix in spinach, artichokes, sour cream, Gruyère, Monterey Jack, garlic, Parmesan, and red pepper flakes. Scrape into another quadrant.
Pizza Dip
Transfer one-quarter of dip base to a medium bowl. Mix in Parmesan, ricotta, and 1/2 tsp. Italian seasoning. Scrape into the third quadrant. Spoon pizza sauce over. Top with pepperoni, mozzarella, and remaining 1/2 tsp. Italian seasoning.
Jalapeño Popper Dip & Assembly
- Step 1Add most of the bacon (save some for topping!), jalapeños, sour cream, Monterey Jack, and 1/4 cup cheddar to remaining dip base and stir to combine. Scrape into last quadrant. Top with remaining 1/4 cup cheddar.
- Step 2 Bake dips until biscuits are golden brown and cheeses are melted, about 30 minutes.
- Step 3Top chicken dip with blue cheese and chives. Top spinach dip with parsley. Top pizza dip with basil. Top jalapeño dip with reserved bacon.
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