Biscuit Wreath Dip
- 5 oz. Frozen Chopped Spinach thawed, half of a 10 ounce package, roughly 150 grams
- 1 ½ cups Freshly Grated Mozzarella
- ½ cup Freshly Finely Grated Parmesan
- 4 oz. Cream Cheese softened, ½ block
- ½ cup Ricotta
- ¼ cup Mayonnaise
- 2 medium Garlic Cloves very finely diced
- ½ tsp. Fine Sea Salt
- 1 can Refrigerated Biscuits
- Olive Oil for brushing
- 2 tbsp. Freshly Grated Mozzarella
- 2 tbsp. Freshly Finely Grated Parmesan
- Mix spinach, mozzarella, parmesan, cream cheese, ricotta, mayonnaise, garlic, and salt together in a bowl and set aside.
- Preheat the oven to 350 F (176 C).
- Open the tube of biscuits and cut each biscuit in half. Take each piece and pinch the edges together in the center, then roll to make a ball.
- Place each biscuit ball seam side down around the edge of a medium sized oven safe skillet.
- Brush the biscuit balls with olive oil, then sprinkle with mozzarella and parmesan.
- Spoon the spinach dip into the center of the skillet, and gently press down so that it’s roughly the same height as the biscuit balls.
- Bake for 25 to 30 minutes, or until the biscuits are golden brown and the dip is hot and bubbly. You may need to rotate the skillet halfway through baking so that the biscuits brown evenly.
- Serve hot.
Frozen spinach has a tendency to take on the flavor of the ingredients it’s stored with. If you can, try to use a newer pack of it. To keep the cost down, you can use fewer cheeses. You can omit the parmesan (just replace the amount of parmesan with additional mozzarella), and you can choose between using ricotta and cream cheese (replace the amount of the one you left out with the one you chose to use). Depending on the size of your skillet, you may have a little bit of dip leftover. You can heat that up in a different oven safe dish at the same time and serve it with crackers.