Spinach Artichoke Bread Bowls

Spinach Artichoke Bread Bowls
These handheld bread bowls are STUFFED with Spinach Artichoke Dip
Recipe type: Appetizer
  • Cooking spray
  • 2 (16.3-oz) cans canned biscuit dough
  • 1 (8-oz.) block cream cheese, softened
  • ½ c. sour cream
  • 1 (10-oz.) package frozen spinach, defrosted and drained
  • 1 (14-oz.) can artichoke hearts, chopped
  • 1¾ c. shredded white cheddar, divided
  • 1 c. shredded Gruyère
  • ½ c. freshly grated Parmesan
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  1. Preheat oven to 350°. Grease two muffin tins with cooking spray. Flatten biscuits with your hands until ⅛” thick and about 4” wide. Press biscuits into prepared muffin tins.
  2. In a large bowl, combine cream cheese and sour cream. Add spinach, artichokes, 1 cup cheddar, Gruyère, Parmesan, and garlic. Season with salt, pepper, and a pinch of red pepper flakes.
  3. Spoon mixture over biscuit dough and top with remaining ¾ cup of cheddar. Bake until golden and cheese is melty, 20 minutes.




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