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How could a recipe with the word ‘bomb’ in the title not be wonderful?  Well, my lovelies, that’s exactly what this recipe is – wonderful! (And delicious, tasty, gorgeous, mouth-watering, bubbly, cheesy, creamy, delectable… I’ll stop now, because, well, you get the picture!)

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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 at Kelsey’s 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!

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Since then, I’ve been able to re-create my own version of the dip, and I’m sorry Kelsey’s, mine is better than yours!  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 and onion powder was once a vegetable, 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!  😉

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In truth though, this dish is a little heavy, but you can lighten it up by using light cream cheese, easing up on the salt or not putting any in the dish at all.  You can just make the dip and skip the biscuit part and use a calorie-low cracker or bread instead.  Or, you can just live life for one day and take the plunge into glorious deliciousness.  (Just wear yoga pants!)

Whatever you decide to do, know that there’s no judging here.  You know what is here?  The recipe!  😉

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5.0 from 3 reviews
Spinach & Artichoke Skillet Biscuit Bombs
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 300 grams frozen chopped spinach, thawed and squeezed
  • 1 680ml jar marinated artichoke hearts, drained and lightly squeezed
  • 8oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup parmesan cheese, grated
  • 2 cups white old cheddar cheese, grated (plus more for garnish)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried chili flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 package Pillsbury Country Style Biscuits (10 count)
  • Vegetable oil spray
  • Parsley for garnish
  • Parmesan for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. Place the softened, room-temperature cream cheese into a large mixing bowl. Using a hand-held mixer, blend the cream cheese until a smooth consistency is achieved.
  3. Add the sour cream and blend into the cream cheese until full incorporated.
  4. Using a wooden spoon, stir in the spinach, artichokes, salt, pepper, chili flakes, garlic powder, and onion powder.
  5. Next, add the parmesan and cheddar. Fold into the spinach mixture. Set aside.
  6. Lightly spray a 10" cast iron pan with vegetable oil.
  7. Open the biscuits and gently separate. Using your finger tips, carefully press the biscuits into a flat circle. Place 1 tablespoon of the spinach 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.
  8. Once all ten biscuits have been stuffed and placed in the pan, pile the center of the frying pan with the remaining spinach dip.
  9. Bake at 350 degrees for 10 minutes. Remove from oven and lightly spray the 'bombs' with vegetable spray. Return to oven for another 10 minutes.
  10. Once done, top with some fresh chopped parsley for garnish and freshly grated parmesan cheese.
  11. Serve immediately!
Notes
This recipe makes a lot of dip. You can easily make 20 bombs with the amount of dip in this recipe. You can also place the remaining dip into a baking dish, bake along side the bombs and serve with tortilla chips! The ingredients can most certainly be halved to produce a lesser amount of dip. Do not freeze!
 

Spinach and Artichoke Skillet Buscuit Bombs

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This Post Has 16 Comments

  1. This looks amazing. I saw something similar on a TipHero video, or something like that. I’m afraid I would eat the whole pan. But..I’m a piggy, so..there’s that.

    1. Hahaha – thanks Whitney. It was one of those, “I’m just going to the kitchen in the middle of the night for a glass of water. That’s it!” We all know that water was the last thing on my mind. 🙂

  2. Haha I love your justification to indulge in this recipe — ALL the veggies.. I tend to have the same justification pretty often! But seriously, these look absolutely ridiculous… In a good way. I would want to eat the whole batch!

  3. That looks superb, I have been toying with the idea of growing artichokes as I love them but can’t get beyond the heartache of preparing them… I’m definitely with Whitney though this would be a one sitting portion 😉

    1. Hahaha – it’s quite good. I would never, ever prepare artichokes from fresh; they’re are too labour intensive. But, for this recipe, the marinated jarred or canned version works just fine.

  4. I’ve had this fascination recently with my iron skillet…and here’s yet another AMAZING recipe I need to make in it 🙂 Good grief, these look incredible 🙂

    1. I’ve always hated cast iron skillets, but now I can’t get enough of them. I even develop recipes around them. Is that sad? 🙂

  5. I read something about vegetables, yoga pants, carbs, and cheese. Everything else is sort of a blur as I got distracted by the pictures and how fabulous your version of a spinach artichoke dip looks.

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