Home - Recipes - Spinach-Artichoke-Dip Bombs
Dip and spread

Spinach-Artichoke-Dip Bombs

Your favorite creamy, dreamy party dip stuffed into biscuit dough, what’s not to love?!

Serves 16
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
122 calories per serving


> 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 


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.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you