Holy Moly Ben Affleck Batman! Talk about a super easy, puffy cheesy, extra pleasy dish! This one pan wonder has something for everyone~! And it couldn’t be easier…just mix, bake, serve and eat!
Warm and fluffy Biscuits are literally baked right into the most creamy and decadent Spinach Artichoke blend ever! Top it with a broiled layer of Cheese and there won’t even be a quiet chatter at your table! All you’ll hear is ooh’s & ahh’s!
Add in some Chicken if you’d like to make it a bit heartier~YUM! 🙂
What you’ll need:
1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)
3 cups of Frozen and defrosted Spinach
2 Cups Shredded Mozzarella (divided in half)
1 can of Artichoke Hearts
1-8oz container of Cream Cheese
1/2 cup Grated Parmesan
1 cup Sour Cream
1 tsp. Cayenne Pepper..optiona but SO good, it really makes this amazing!
S&P to taste
a 9×9 square oven safe dish (Pyrex)
Directions:
Give those Artichoke Hearts a rough chop…
In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, S&P, and Cayenne. ~A food processor really helps…but if not, you can do it just fine!
Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella…
Now Cut each Biscuit into fourths…
Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely…
Pour it all into your baking pan and top it with that reserved cup of Mozzarella…
Bake it at 350 degrees for 1 hour, making sure to cover it halfway through!!
If you’d like the top to be nice and super golden, broil it for a couple of minutes before serving…
Then serve it nice & warm & Ooey Gooey…
Make up a generouse plate…
DIG IN! ~Enjoy! 🙂
This looks amazing! I wanted to ask if you need to drain or squeeze the frozen spinach before putting it in the recipe. Thank you
Yes. 🙂
You fold the biscuits into the yummy mixture…I didn’t see that coming! I love all the cheesy, gooey, goodness, with the some healthy spinach for good measure!
Delicious! My only issue was that even after an hour of cook time, some of the biscuits were still raw…didn’t stop me from totally enjoying it though. 🙂
Could you substitute plain Greek yogurt and low fat cream cheese to cut some of the calories?
Yes…great idea! 🙂
I cannot wait to try this for dinner tonight! I am going to add in chicken and try the Greek yogart in it instead of sour cream. I hope this is a new FAMILY favorite! Thank you so much for this YUMMY idea!
Yay..let me know how it goes. 🙂
Carole, how did the greek yogurt turn out?
This is absolutely Delicious!! I have made it 2 ways first being the original way and 2nd with Shredded Rotisserie Chicken!! It was To DIE for!!!! This is now a family favorite. I will be hosting a baby shower next weekend and I will be introducing this there as well.. Thank you so much for sharing
Awesome!! 🙂
Does it reheat well? I want to take this to Sunday Football but have church first. Wondering if I can make it before church and then warm it up in the oven at my friends house.
BTW…LOVE THIS SITE!
Yes. 🙂
All the ingredients sound wonderful but what if I quartered the biscuits as directed & then baked them for 12 to 15 minutes so they can raise & brown up a little for that crispy factor & then carefully folding them into the mixture. I would imagine you could also cut the cook time as the dough was already cooked. Just a thought. I may try it that way 1st (w/ rotisserie chkn too)
This does sound delish with minor modifying. Has any one cooked the grands 1st?
Thats a GREAT idea! It would totally work, thats how I make ALL my bread puddings! 🙂
Well I’m them like that tomorrow & I will let you know how they came out. I think cooking them 1st could completely change the dish to have texture!
Oh my goodness.. out of the box again!! So will try this, but since I make my own bread with be using my own dough!
How many calories??? looks wonderful
Can you freeze this and reheat later for a party?
Looks fabulous! Wondering about omitting the biscuits to make it GF – would it be too runny as a dip without the Grands?
I added two small white onions and a ton of Dill and a tiny pinch of cinnamon. Its like Spanakopita! YUMM
i plan on making this for thanksgiving . can i pre mix everything then bake day of or should i make the day of right before we head to family house
Pre mix would be fine, just keep it cold. 🙂
thanks i bought it all for tomorrows meal cant wait to try it
Could you use fresh artichokes for this? I never much cared for the canned ones
I loooove this dish. Making it for brunch in a little bit. My only ‘problem’ is that the sour cream mixture is kinda thick and once I add the spinach & artichokes, it’s almost impossible to get the biscuits folded it. I’m bringing the sour cream & cream cheese up to room temp but it’s still very thick. Am I missing some liquid in the ingredient list?
Hmm..not sure why it’s that thick, but if you need to, you can add a few splashes of milk or cream to thin it out and make it workable. :). Hope you love it.
Just made this and it was delicious. Had to bake 15 minutes longer as some of the biscuits were raw. I will prebake the biscuits next time.
Thank you!
Holy moly is right! This looks incredible! I am going to be adding this to our dinner plan pronto.
If link parties are your thing, we’d love for you to share this or your other creations with us at Saturday Night Fever!