Spinach-Artichoke-Dip Bombs
Serves
16
16
Ready in
30mins
30mins
Prep time
Cooking time
122 calories per serving
Your favorite creamy, dreamy party dip stuffed into biscuit dough, what’s not to love?!
Ingredients
- Cooking spray
- 4 oz Monterey Jack cheese
- 1 (6 oz) jar marinated artichokes, drained
- 1/2 cup frozen chopped spinach, thawed and squeezed very dry
- 2 tbsp light sour cream
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 (16.3 oz) Pillsbury Grands! Southern Homestyle Buttermilk Biscuits
Steps
- Preheat oven to 375°F. Coat 16 cups of 2 muffin pans with the cooking spray. Cut the Monterey Jack into 16 small cubes.
- Finely chop the artichokes and spinach and place in a medium bowl. Stir in the sour cream, garlic powder, and salt until well combined. Separate the biscuits and cut each in half to get 16 pieces.
- Roll and stretch each piece of dough until very thin. Spoon 1 heaping tsp of spinach mixture onto center of dough. Place 1 cube of cheese on dip. Pinch dough tightly to close around filling. Place in 1 cup of muffin pan, seam-side down. Repeat with remaining biscuits and filling.
- Lightly coat tops with cooking spray. Sprinkle tops with coarsely ground black pepper. Bake 15–20 min., until golden brown.
Nutrition information
- Calories 122kcal 6%
- Fat 5.7g 9%
- Saturated fat 2.6g 13%
- Carbs 14.1g 5%
- Sodium 395mg 16%
- 1.5g sugar
- 1.6g fiber
- 4.2g protein
- 7mg cholesterol
Nutrition information
- Calories 122kcal 6%
- Fat 5.7g 9%
- Saturated fat 2.6g 13%
- Carbs 14.1g 5%
- Sodium 395mg 16%
- 1.5g sugar
- 1.6g fiber
- 4.2g protein
- 7mg cholesterol
