Recipes

Spinach Artichoke Wreath

A no-fuss, pull-apart Spinach Artichoke Wreath made entirely in one dish. You’re welcome. This classic dip skips the usual hassle of baking the dip separately or bringing an extra bread component. Instead, everything bakes together in one skillet, shaped into a festive wreath that’s just as fun as it is practical.The addition of mayonnaise and Dijon mustard add richness and a subtle tang, giving the dip extra depth of flavor, while a spritz of Smash Kitchen Extra-Virgin Olive Oil Spray helps the dough bake up perfectly golden. It makes plenty for sharing, with a little extra left over just for you.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Servings

8-10 servings

Ingredients

(Wreath)

2 cans refrigerated biscuit dough
Smash Kitchen Extra Virgin Olive Oil Spray
2 Tablespoons freshly finely grated parmesan

(Spinach Artichoke Dip)

½ cup sour cream
1/2 cup Smash Kitchen Classic Mayonnaise
1 tbsp Smash Kitchen Dijon Mustard
8 oz cream cheese
1 cup freshly grated parmesan cheese
½ cup spinach, frozen, thawed
14 oz can artichoke hearts, drained and chopped
1 clove garlic, minced

Instructions

(For the Wreath)

Preheat the oven to 350 F.
Separate the biscuit dough into 24 pieces, rolling each one into a ball.
Place each biscuit ball around the edge of a large oven safe skillet.
Spray the biscuit balls with Smash Kitchen Extra Virgin Olive Oil Spray, then sprinkle with parmesan.

(For the Dip)

To a mixing bowl add sour cream, mayonnaise, Dijon mustard, cream cheese, drained spinach, artichoke hearts, garlic and ¾ cup of parmesan cheese. Combine until smooth.
Place in the center of the dough wreath
Sprinkle the remaining ¼ cup of parmesan cheese on top.
Bake for 20 minutes or until hot and bubbly.

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