This cheesy spinach artichoke wreath dip is so fun for any occasion like Christmas (get it, wreath!) and super easy to make with canned biscuits!
This dip is perfect for potlucks, the big game 🏈, holiday get togethers, you name it.
While you make this with biscuits acting as the ‘wreath,’ you can of course still spoon it out or actually dip your break or crackers in – you don’t have to eat the biscuits, but trust me, you’ll want to.
The first time I made this dip, it was the first thing to go on the appetizer table. Apparently I didn’t realize just how popular it would be. Everyone raved that it was the best spinach artichoke dip they’d ever had!
My kids even like it, and they loathe spinach. I can’t get them to eat fresh, steamed spinach, or canned spinach, but if I add it to some cheese, mayo, and some biscuits, it’s like the best thing you could eve dip a cracker in. Hey, if that’s how they want to get their folate and magnesium, then I’m all for it.
Here are the ingredients you need to make this Cheesy Spinach Artichoke Wreath Dip:
1 can refrigerated biscuits
extra-virgin olive oil, for brushing biscuits
1/2 cup plus 1 tbsp. grated Parmesan
2 cup shredded mozzarella
1 cup ricotta
3/4 cup frozen spinach, defrosted and chopped
1/4 cup mayonnaise
2 teaspoon garlic powder
1 teaspoon kosher salt
Here’s how to make it:
Preheat oven to 350°.
Halve biscuits and flatten each one out, then roll into a ball and place in an oven-proof skillet seam side down. Arrange in a ring around the skillet. Brush biscuits with olive oil and sprinkle with 1 tablespoon Parmesan.
In a large bowl, combine mozzarella, ricotta, spinach, Parmesan, mayonnaise, garlic powder, and salt and mix until combined.
Spoon dip into center of skillet and sprinkle with red pepper flakes.
Bake until warmed through, bubbly, and golden, 25 to 30 minutes. Serve hot.
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