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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 the center of the skillet and sprinkle with red pepper flakes.
  4. Bake until warmed through, bubbly, and golden, 25 to 30 minutes. Serve hot.