Description
This Spinach Artichoke Dip Bread Ring is a warm, cheesy appetizer featuring a creamy spinach and artichoke dip surrounded by a ring of fluffy biscuit dough balls. Baked until golden brown and bubbly, it’s perfect for holiday gatherings, parties, or casual snacking.
Ingredients
Scale
Dip Ingredients
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Bread Ring Ingredients
- 1 can refrigerated biscuit dough (8-count)
- 2 tablespoons melted butter
- 1/2 teaspoon dried parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the optimal temperature for baking the bread ring and dip evenly.
- Sauté Spinach and Artichokes: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and cook for 2 to 3 minutes until wilted. Stir in the chopped artichoke hearts and cook for an additional minute. Remove skillet from heat to cool slightly.
- Mix the Dip Base: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic powder, salt, and black pepper. Stir until the mixture is smooth and well blended.
- Combine Ingredients: Add the cooked spinach and artichoke mixture to the bowl with the cream cheese base. Stir in the shredded mozzarella and grated Parmesan cheese until evenly incorporated, forming the spinach artichoke dip.
- Prepare Biscuit Dough: Separate the biscuit dough into individual biscuits. Cut each biscuit in half to create 16 smaller pieces. Roll each piece into a small dough ball, ensuring even sizing for uniform baking.
- Assemble Bread Ring: Lightly grease a 10-inch oven-safe skillet or baking dish. Arrange the biscuit dough balls in a ring around the edge of the skillet, leaving a center space for the dip.
- Add Dip and Finish: Spoon the prepared spinach artichoke dip into the center of the biscuit ring. Brush the dough balls generously with melted butter, then sprinkle with dried parsley if using, for added flavor and color.
- Bake: Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the biscuit dough is golden brown, cooked through, and the dip is hot and bubbly.
- Cool and Serve: Allow the bread ring to cool slightly in the skillet before serving warm. Enjoy by pulling apart the dough balls and dipping into the creamy spinach artichoke center.
Notes
- Use frozen chopped spinach (thawed and squeezed dry) as a shortcut to save prep time.
- The dip can be prepared up to one day in advance; assemble the bread ring just before baking.
- Serve with extra fresh vegetables or chips to complement the dip.
- Ensure the spinach is well cooked to avoid excess moisture that could make the dip watery.
- For a crispier bread ring, brush the dough balls with an additional layer of melted butter halfway through baking.
