Description
A fun and impressive sheet-pan appetizer featuring four classic dips—buffalo chicken, spinach-artichoke, pizza dip, and jalapeño popper—each baked in its own biscuit-lined quadrant for the ultimate party crowd-pleaser.
Ingredients
-
- Biscuits & Dip Base:
- Cooking spray
- 2 (16.3 oz) tubes biscuit dough
- 4 Tbsp unsalted butter, melted
- 1/2 cup finely grated Parmesan
- 1/2 tsp garlic powder
- 3 (8 oz) packages cream cheese, softened
- 3 cups shredded mozzarella
-
- Buffalo Chicken Dip:
- 1 1/2 cups shredded cooked chicken
- 1/4 cup buffalo sauce
- 1 Tbsp ranch dressing
- 1/2 cup shredded cheddar, divided
-
- Spinach-Artichoke Dip:
- 3/4 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped artichoke hearts
- 1/3 cup sour cream
- 1/4 cup shredded Gruyère
- 1/4 cup shredded Monterey Jack
- 2 garlic cloves, minced
- 2 Tbsp finely grated Parmesan
- Pinch crushed red pepper flakes
-
- Pizza Dip:
- 1/4 cup finely grated Parmesan
- 1/4 cup ricotta
- 1 tsp Italian seasoning, divided
- 1/2 cup pizza sauce
- 1/4 cup mini pepperoni slices
- 1/4 cup shredded mozzarella
-
- Jalapeño Popper Dip:
- 4 slices cooked beef strips, crumbled
- 2 jalapeños, seeded and finely chopped
- 1/3 cup sour cream
- 1/4 cup shredded Monterey Jack
- 1/2 cup shredded cheddar, divided
- Toppings:
- Blue cheese crumbles
- Finely sliced chives
- Finely chopped fresh parsley
- Torn fresh basil
Instructions
- Preheat oven to 350°F. Grease a large baking sheet with cooking spray.
- Cut each biscuit into four pieces, shape into balls, and arrange around the sheet’s edges. Form lengthwise and crosswise lines to divide the pan into four quadrants.
- Brush biscuits with melted butter and sprinkle with Parmesan and garlic powder.
- In a large bowl, beat cream cheese and mozzarella until smooth to create the dip base.
- Buffalo Chicken Dip: Mix 1/4 of the base with chicken, buffalo sauce, ranch, and 1/4 cup cheddar. Spread into one quadrant and top with remaining cheddar.
- Spinach-Artichoke Dip: Mix 1/4 of the base with spinach, artichokes, sour cream, Gruyère, Monterey Jack, garlic, Parmesan, and red pepper flakes. Spread into the second quadrant.
- Pizza Dip: Mix 1/4 of the base with Parmesan, ricotta, and 1/2 tsp Italian seasoning. Spread into the third quadrant. Top with pizza sauce, pepperoni, mozzarella, and remaining Italian seasoning.
- Jalapeño Popper Dip: Mix remaining base with most of the crumbled beef strips, jalapeños, sour cream, Monterey Jack, and 1/4 cup cheddar. Spread into the last quadrant and top with remaining cheddar.
- Bake for 30 minutes or until biscuits are golden and dips are bubbly.
- Top each quadrant: blue cheese + chives (buffalo), parsley (spinach-artichoke), basil (pizza), and reserved beef strips (jalapeño popper). Serve warm.
Notes
- Swap in any cream-cheese-based dips like taco, queso, or French onion.
- Add jalapeños or hot sauce for more heat.
- Brush biscuits with herb butter or add everything-bagel seasoning.
- Use shredded chicken, ground beef, or vegetarian proteins for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 105 mg
