SPINACH & ARTICHOKE BUBBLE BAKE

Spinach & Artichoke Bubble Bake image

A super easy, puffy cheesy, extra pleasy dish, this one pan wonder has something for everyone. It couldn't be easier---just mix, bake, serve and eat! Warm and fluffy biscuits are baked right into creamy and decadent Spinach Artichoke dip! Top it with a broiled layer of Cheese and you won't hear anything at the table but ooohs and ahhhs! If you feel the need, feel free to add in chicken to make it a bit heartier. From Ohbiteit.com.

Provided by Sharon123

Time 1h20m

Yield 1 batch

Number Of Ingredients 9

Ingredients

1 (8 count) container of pillsbury grands flaky layers biscuits
3 cups frozen spinach, defrosted (squeezed gently to get out excess moisture)
2 cups shredded mozzarella cheese (divided in half)
1 (15 ounce) can artichoke hearts
1 (8 ounce) container cream cheese
1/2 cup grated parmesan cheese
1 cup sour cream
1 teaspoon cayenne pepper (optional but SO good, it really makes this amazing)
salt and pepper

Steps:

Roughly chop Artichoke Hearts.
In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, salt and pepper, and Cayenne. Use a food if you have one, but if not, mixing it by hand will be just fine.
Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella.
Cut each Biscuit into fourths. Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely.
Pour it all into a 9 x9 inch baking pan and top it with that reserved cup of Mozzarella.
Bake it at 350 degrees for 1 hour, making sure to cover it halfway through(after 30 minutes).
If you'd like the top to be nice and super golden, broil it for a couple of minutes before serving.
Serve warm so it will be nice and ooey and gooey!

Nutrition Facts : Calories 4169.7, Fat 270.2, SaturatedFat 129.8, Cholesterol 604.9, Sodium 6468.3, Carbohydrate 308.4, Fiber 57.8, Sugar 36, Protein 150.2