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4-Way Loaded Biscuit Dip with Chicken, Spinach, Artichoke, and Pizza Flavors Recipe

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4 from 4 reviews

This 4-Way Dip recipe offers a flavorful party appetizer featuring four distinct creamy dips—Buffalo Chicken, Spinach-Artichoke, Pizza, and Jalapeño Popper—arranged in separate quadrants on a biscuit dough base. Perfect for sharing, each dip is richly layered with cheeses, meats, and seasonings, then baked until bubbly and golden, garnished with complementary toppings for an irresistible and festive snack.

Ingredients

Biscuit Base

  • Cooking spray
  • 2 (16.3-oz.) tubes biscuit dough
  • 4 tbsp. unsalted butter, melted
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 tsp. garlic powder

Dip Base

  • 3 (8-oz.) packages cream cheese, softened
  • 3 cups shredded mozzarella cheese

Buffalo Chicken Dip

  • 1 1/2 cups shredded cooked chicken
  • 1/4 cup buffalo sauce
  • 1 tbsp. ranch dressing
  • 1/2 cup shredded cheddar cheese, divided

Spinach-Artichoke Dip

  • 3/4 cup frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chopped artichoke hearts
  • 1/3 cup sour cream
  • 1/4 cup shredded Gruyère cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 2 garlic cloves, minced
  • 2 tbsp. finely grated Parmesan cheese
  • Pinch of crushed red pepper flakes

Pizza Dip

  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup ricotta cheese
  • 1 tsp. Italian seasoning, divided
  • 1/2 cup pizza sauce
  • 1/4 cup mini pepperoni slices
  • 1/4 cup shredded mozzarella cheese

Jalapeño Popper Dip

  • 4 slices cooked bacon, crumbled (plus extra for topping)
  • 2 jalapeños, seeded and finely chopped
  • 1/3 cup sour cream (included above with spinach-artichoke, used here as well)
  • 1/4 cup shredded Monterey Jack cheese (included above)
  • 1/4 cup shredded cheddar cheese (included above, divided)

Toppings

  • Blue cheese crumbles
  • Finely sliced chives
  • Finely chopped fresh parsley
  • Torn fresh basil leaves

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a baking sheet with cooking spray to prevent sticking.
  2. Form Biscuit Base: Cut each biscuit into 4 pieces and pinch the edges together to form small balls. Arrange these biscuit balls around the edges of the prepared baking sheet, then create lengthwise and crosswise lines down the center to form four clear quadrants for each dip.
  3. Top Biscuits: Brush the biscuit dough balls with melted unsalted butter, then sprinkle with finely grated Parmesan cheese and garlic powder evenly over the biscuits to add a savory crust.
  4. Prepare Dip Base: In a large bowl, use a handheld mixer on medium speed to beat the softened cream cheese and shredded mozzarella cheese together until smooth and well combined. This creamy blend will serve as the base for all four dips.
  5. Buffalo Chicken Dip: Fold in shredded cooked chicken, buffalo sauce, ranch dressing, and half of the shredded cheddar cheese into one quarter of the dip base. Spread this mixture into one of the biscuit quadrants evenly.
  6. Spinach-Artichoke Dip: In another bowl, combine thawed and drained chopped spinach, chopped artichoke hearts, sour cream, shredded Gruyère, shredded Monterey Jack, minced garlic, Parmesan cheese, and a pinch of crushed red pepper flakes. Mix well and spread into the second quadrant on the baking sheet.
  7. Pizza Dip: Stir together Parmesan cheese, ricotta, half the Italian seasoning, pizza sauce, mini pepperoni slices, and shredded mozzarella. Spread evenly over the third quadrant.
  8. Jalapeño Popper Dip: Into the remaining dip base, mix most of the crumbled cooked bacon (reserving some for topping), chopped jalapeños, sour cream, Monterey Jack, and the remaining shredded cheddar cheese. Spread this mixture into the last quadrant and top with the remaining cheddar cheese.
  9. Bake: Place the baking sheet in the preheated oven and bake until the biscuits are golden brown and the cheese in each dip is melted and bubbly, about 30 minutes.
  10. Garnish and Serve: After baking, top the Buffalo chicken dip with blue cheese crumbles and sliced chives, the spinach-artichoke dip with chopped fresh parsley, the pizza dip with torn fresh basil leaves, and the jalapeño popper dip with the reserved bacon crumbles. Serve warm for a delightful party appetizer experience.

Notes

  • Make sure to squeeze all excess moisture from the thawed spinach to avoid watery dips.
  • If you prefer less heat, reduce or omit jalapeños and buffalo sauce.
  • Use fresh herbs for garnishing to enhance flavor and presentation.
  • This recipe can be prepared ahead of time and baked just before serving.
  • Substitute biscuit dough with crescent roll dough for a slightly different texture.

Find it online: https://marthatasty.com/4-way-loaded-biscuit-dip-with-chicken-spinach-artichoke-and-pizza-flavors-recipe/