Ingredients
1
package (8 oz) cream cheese, softened
1/3
cup mayonnaise
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped
2
cloves garlic, finely chopped
1/2
teaspoon Italian seasoning
1
cup shredded mozzarella cheese (4 oz)
1/4
cup shredded Parmesan cheese
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
4
oz block mozzarella cheese, cut into 16 cubes
2
tablespoons butter, melted
1
teaspoon Italian seasoning
2
tablespoons shredded Parmesan cheese
Preparation
Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
In large bowl, mix Dip ingredients until blended. Set aside.
Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Place 1 cube of cheese on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.
Bake 25 minutes. Remove from oven; sprinkle 2 tablespoons Parmesan cheese over biscuits. Bake 3 to 5 minutes longer or until biscuits are golden brown and dip is heated through. Let stand 10 minutes before serving.
