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Baked Biscuit Wreath Dip

Baked biscuit wreath dip pairs creamy spinach artichoke dip with golden biscuit bites baked around an 8-inch dish. Serve the warm, bubbling dip straight from the oven with the buttery biscuits arranged for easy dipping.
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Prep Time 20 minutes
Cook Time 27 minutes
Standing time 5 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 can (14 oz) artichoke hearts drained and finely chopped
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed very dry
  • 1 cloves garlic minced
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1 cup shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese
For the biscuit wreath
  • 1 tbsp unsalted butter divided; for the biscuits
  • 1 tsp unsalted butter divided; for greasing the baking dish
  • 1 can (16.3 oz) refrigerated biscuits 8 biscuits
  • 0.25 tsp garlic powder

Equipment

  • 1 13x18-inch rimmed baking sheet
  • 1 8-inch round oven-safe baking dish

Method
 

Make the dip
  1. Heat the oven to 375°F and line a 13x18-inch rimmed baking sheet with parchment paper.
  2. Mix the cream cheese, sour cream, and mayonnaise in a medium bowl until smooth.
  3. Fold in the artichokes, spinach, garlic, salt, black pepper, 3/4 cup mozzarella, and Parmesan.
  4. Grease an 8-inch round oven-safe baking dish with 1 teaspoon butter.
  5. Spread the dip in the dish.
  6. Sprinkle the remaining 1/4 cup mozzarella over the top.
  7. Set the dish in the center of the prepared baking sheet.
Form and bake the wreath
  1. Cut each biscuit in half and roll the pieces into balls.
  2. Arrange the biscuit balls in a single ring around the dish, about 1/2 inch apart and 1/2 inch from the dish.
  3. Melt the remaining 1 tablespoon butter and stir in the garlic powder.
  4. Brush the butter mixture over the biscuit balls.
  5. Bake for 22–27 minutes, until the biscuits are golden brown and the dip bubbles at the edges.
  6. Loosely cover the biscuits with foil if they brown before the dip is hot.
  7. Let stand for 5 minutes before serving.

Notes

Squeeze the thawed spinach very dry so the dip stays thick. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free refrigerated biscuits.