When Jonathan pitched this idea for pull apart dip in our editorial meeting it went something like this.
Jonathan: So you take a cast iron skillet–
Me: I’m listening
Jonathan: And then you line the edges with rolls or biscuits–
Me: Keep talking
Jonathan: And then you fill the middle with dip–
Me: And you bake it?!
Jonathan: And you bake it!
I mean, how have we never thought of this before you guys? We are the self-appointed champions of dip creation and this seems like such an obvious upgrade. I’m kind of mad at myself for not thinking of it sooner! We used an incredible recipe for Spinach Artichoke Dip but this would also be delicious with our Buffalo Chicken Dip, our Broccoli Cheddar Dip or our Pizza Dip… heck you guys, this would be awesome with any hot dip!
Start by making the dip itself. Sauté the garlic, spinach and artichokes in olive oil in a skillet over medium-high heat.
In a large bowl, combine the cream cheese, mayo, mozzarella, parmesan, sautéed veggies, salt and pepper.
Mix until the cheeses have melted and the dip is well incorporated.
Wipe down the skillet you used for the veggies, and then grease with melted butter.
Open a can of pre-made biscuit dough and cut each biscuit in half. Then roll each half in between your palms to create a ball. Place all around the edge of the skillet close enough to touch each other.
Spoon the dip right in the center of the skillet, spreading it out all the way to the biscuits.
Brush the biscuits, liberally, with melted butter and sprinkle with chopped rosemary, thyme and salt.
Bake in a preheated 375 degree F oven for about 25 to 30 minutes or until the dip is bubbly and the biscuits are golden brown.
Allow your pull apart dip to cool slightly before serving… it’s hotter than the surface of the sun when it comes out of the oven. Then just rip and dip the biscuits in the creamy spinach artichoke dip!
