CHEESY HERBED PULL-APARTS WITH SPINACH-ARTICHOKE DIP
If ever there was a dish to make for a party, it's this all-in-one cheesy biscuit and dip skillet! Toasty herbed biscuits stuffed with gooey mozzarella made to be pulled apart and dunked in an indulgent spinach artichoke dip. Don't be surprised if a line forms as soon as you set this on the table!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
- In large bowl, mix Dip ingredients until blended. Set aside.
- Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Place 1 cube of cheese on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
- In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.
- Bake 25 minutes. Remove from oven; sprinkle 2 tablespoons Parmesan cheese over biscuits. Bake 3 to 5 minutes longer or until biscuits are golden brown and dip is heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
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