Spinach and Artichoke Skillet Biscuit Bombs are the ultimate in party food. A great appetizer anytime, and the most perfect game day finger food!
How could a recipe with the word ‘bomb’ in the title not be wonderful? Well, my lovelies, that’s exactly what this Spinach and Artichoke Skillet Biscuit Bombs recipe is – wonderful! (And delicious, tasty, gorgeous, mouth-watering, bubbly, cheesy, creamy, delectable… I’ll stop now, because, well, you get the picture!)
I’ve always been a big fan of the combination of spinach and artichokes, well, at least since I first tasted that hot, gooey appetizer dip one time at a restaurant about a million years ago. The only bad thing that I can think of about the dish was that there were four adults at the table and we ordered only one spinach and artichoke appetizer between us. Stupid, stupid, stupid!
Since then, I’ve been able to create my own version of the dip, and I’m sorry to say, but my version is so much better than that restaurant! As my good friend, Tammie, would say, my spinach and artichoke dip brings all of the boys (and girls) to the yard! It really is that good, folks.
Oh! I should add that if you’re worried about calories or your waistline, don’t be. In my head, I’ve overcome that worry by adjusting the way I’ve been thinking. Spinach and artichokes are both vegetables. Those are good for you. The garlic powder and the onion flakes were once whole vegetables as well, so that’s good. Cheese is made from milk, which has calcium. Also, good! So, there’s really nothing to worry about. This is really the same as eating celery sticks, iceberg lettuce, and ice cubes. Trust me! 😉
In truth though, this dish is a little heavy, but it’s not like you’re going to eat the entire skillet all by yourself. Food like this is meant to be shared. I always find that food is best when shared. Except pork belly. I would slice a bitch if they took a piece of pork belly from my plate and have no regrets or remorse about such an inhumane act.
I recently made Spinach and Artichoke Skillet Biscuit Bombs again with the goal of updating the photos. I like to do that from time to time, because even though my photography skills are not perfect, I do feel that it’s improved greatly, so I want my recipes to not only taste good, but look good too. My goal is is to have the pictures entice you enough so that you make my recipe at home.
Now that I’m updating the photos, I can comment right here in the post on some of the emails I have recieved about this recipe. The most common question asked is if you can use the artichoke and spinach dip that you find in those large tubs in the grocery store. The simple answer is no.
I’m not against taking short cuts at all, but some store-bought items just will not hold up they way homemade will. And the dip used in these skillet bombs needs to be thick and chunky. That’s why (insert shameless plug here) Lord Byron’s Artichoke and Spinach Dip is the best dip for the job! 🙂
I really won’t be offended if you decide to use your own dip for this recipe, Dear Reader. Just promise me that you will not use a store-bought dip. If you have your own version of a homemade Artichoke and Spinach Dip then use it if you choose. But, I do encourage you to take a look at my own dip recipe (link in the recipe card below) and adjust yours so that it’s thicker and chunkier. You won’t regret it!
Spinach and Artichoke Skillet Biscuit Bombs really area great appetizer. Every time I serve them, they are the first thing to be eaten. I love to bake these in a skillet, but if you don’t have a cast iron skillet, a baking dish will do just fine. A pie plate – one with high sides – would be perfect as well!
I prefer to use a cast iron skillet, because I find that the bombs get browned evenly on the sides, and the bottom of the bomb is a little crisp, which adds such a great addition to the flavour, as well as the texture. If you’re serving these as an appetizer, or as a finger food on game day, you’ll be delighted to know that cast iron looses its heat very slowly, so you’re Spinach and Artichoke Skillet Biscuit Bombs will stay warm longer!
There you go, Dear Reader. A great and easy appetizer with the help of store-bought Pillsbury country style biscuits. Hint: Cut down on the time it takes to prepare these by making my Artichoke and Spinach Dip a few days in advance!
Spinach and Artichoke Skillet Biscuit Bombs
- 3 cups Lord Byron's Artichoke and Spinach Dip
- 1 package Pillsbury Country Style Biscuits, 10 count
- Non-stick cooking spray
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
Preheat oven to 350 degrees. Lightly spray a 10" cast iron pan with non-stick cooking spray.
Open the packaged biscuits and gently separate. Using your finger tips, carefully press the biscuits into a flat circle - stretch the dough gently to about 5 inches in diameter.
Place a heaping tablespoon of the dip into the center of the biscuit and fold over the dough. Pinch the dough together and form into a ball. Place each ball around the perimeter of your cast iron pan.
Once all ten biscuits have been stuffed and placed in the pan, pile the center of the frying pan with the remaining dip.
In a small bowl, whisk together the olive oil, garlic, and parsley. Use a pastry brush to liberally brush the tops of each ball.
Bake for 15-20 minutes, or until the balls are deep, golden brown.
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