Spinach Artichoke Pull-Apart Ring
Recipe - Dearborn Market
Spinach Artichoke Pull-Apart Ring
Prep Time15 Minutes
Servings10
Cook Time25 Minutes
Ingredients
12 oz Bowl & Basket Baby Spinach, cooked, drained well and chopped
1 ½ C Bowl & Basket Shredded Whole Milk Mozzarella Cheese
4 oz Bowl & Basket Plain Cream Cheese, softened to room temperature
1 can refrigerated biscuits
2 Tbsp butter, melted
1 C ricotta cheese
1/2 C grated Parmesan cheese
1/2 C mayonnaise
14 oz jarred or canned artichoke hearts, drained and chopped
1 tsp garlic powder, plus more for garnish
1 tsp onion powder
1/4 tsp red pepper flakes or to taste
1/4 tsp kosher salt or to taste
1/4 tsp black pepper or to taste
optional: 1 Tbsp olive oil, 2 Tbsp finely chopped parsley
Directions
- Preheat the oven to 350°F. Lightly oil a 9-inch cast iron skillet and set aside.
- Open the biscuit can, and cut each biscuit round in half, then roll into small balls. Arrange the balls in a ring around the edge of the skillet. Brush biscuits with the melted butter.
- In a large bowl, combine the ricotta, spinach, mozzarella, cream cheese, Parmesan cheese, mayonnaise, artichoke, garlic powder, onion powder, red pepper flakes, salt and pepper, and mix until well combined.
- Pour the dip mixture into the center of the skillet. Smooth the top with a spatula, and distribute it evenly until it touches the biscuits.
- Bake for about 25 minutes, or until bubbly, and golden.
- If desired,when the dip comes out of the oven, lightly brush the biscuits with olive oil and garnish them with garlic powder and parsley. Serve warm.
15 minutes
Prep Time
25 minutes
Cook Time
10
Servings
Directions
- Preheat the oven to 350°F. Lightly oil a 9-inch cast iron skillet and set aside.
- Open the biscuit can, and cut each biscuit round in half, then roll into small balls. Arrange the balls in a ring around the edge of the skillet. Brush biscuits with the melted butter.
- In a large bowl, combine the ricotta, spinach, mozzarella, cream cheese, Parmesan cheese, mayonnaise, artichoke, garlic powder, onion powder, red pepper flakes, salt and pepper, and mix until well combined.
- Pour the dip mixture into the center of the skillet. Smooth the top with a spatula, and distribute it evenly until it touches the biscuits.
- Bake for about 25 minutes, or until bubbly, and golden.
- If desired,when the dip comes out of the oven, lightly brush the biscuits with olive oil and garnish them with garlic powder and parsley. Serve warm.
