Pull-Apart Biscuit Dip

• Vegetarian

• Produce

  • 1 (14 oz can Artichoke hearts
  • 1 (6 oz package Baby spinach, leaves
  • 2 Garlic cloves
  • 1 tsp Rosemary, Fresh
  • 1 tsp Thyme, fresh

• Condiments

  • 1 cup Mayonnaise

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 (16 oz container Pre-made biscuits

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 (8 oz package Cream cheese
  • 1 cup Mozzarella cheese
  • 1 cup Parmesan, grated

Found on thechicsite.com

Description

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 (6 oz) package baby spinach leaves
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 (8 oz) package cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1 (16 oz) container pre-made biscuits, cut in half
• 4 tablespoons unsalted butter, melted
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme

Directions

• Preheat oven to 375 degrees F.Set a large cast iron skillet over medium-high heat with the olive oil. Once hot, add the garlic and spinach. Allow the spinach to cook down, then add the artichoke hearts. Cook for about 5 minutes. Remove from heat and set aside.In a large bowl, combine the mayonnaise, cream cheese, mozzarella, parmesan, cooked veggies, salt and pepper. Stir until well combined and the cheese has melted.Wipe out the skillet you used for the veggies and greased with a bit of the melted butter. Roll each biscuit half into a ball, using the palm of your hands, and place along the edge of the skillet. Spoon the dip into the center and spread out with a spatula so that it touches the edge of the biscuits.Brush the biscuits with melted butter and sprinkle with thyme, rosemary, and salt. Bake for about 25 to 30 minutes or until golden brown and bubbly. Allow to cool down slightly before serving.