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INGREDIENTS

1 can refrigerated biscuits (such as Pillsbury)

extra-virgin olive oil, for brushing biscuits

1/2 c. plus 1 tbsp. grated Parmesan

2 c. shredded mozzarella

1 c. ricotta

3/4 c. frozen spinach, defrosted and chopped

1/4 c. mayonnaise

2 tsp. garlic powder

1 tsp. kosher salt

Crushed red pepper flakes, for garnish

DIRECTIONS

  • 1. Preheat oven to 350°. Halve biscuits and flatten each one out, then roll into a ball and place in an oven-proof skillet seam side down. Arrange in a ring around the skillet. Brush biscuits with olive oil and sprinkle with 1 tablespoon Parmesan.
  • 2. In a large bowl, combine mozzarella, ricotta, spinach, Parmesan, mayonnaise, garlic powder, and salt and mix until combined.
  • 3. Spoon dip into center of skillet and sprinkle with red pepper flakes.
  • 4. Bake until warmed through, bubbly, and golden, 25 to 30 minutes. Serve hot.