~Spinach & Artichoke Bubble Bake!

Holy Moly Ben Affleck Batman!  Talk about a super easy, puffy cheesy, extra pleasy dish!  This one pan wonder has something for everyone~!  And it couldn’t be easier…just mix, bake, serve and eat!

Warm and fluffy Biscuits are literally baked right into the most creamy and decadent Spinach Artichoke blend ever!  Top it with a broiled layer of Cheese and there won’t even be a quiet chatter at your table!  All you’ll hear is ooh’s & ahh’s!

Add in some Chicken if you’d like to make it a bit heartier~YUM!  :)

What you’ll need: 

1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)

3 cups of Frozen and defrosted Spinach

2 Cups Shredded Mozzarella (divided in half)

1 can of Artichoke Hearts

1-8oz container of Cream Cheese

1/2 cup Grated Parmesan

1 cup Sour Cream

1 tsp. Cayenne Pepper..optiona but SO good, it really makes this amazing!

S&P to taste

a 9×9 square oven safe dish (Pyrex)

Directions:

Give those Artichoke Hearts a rough chop…

In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, S&P, and Cayenne.  ~A food processor really helps…but if not, you can do it just fine!

Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella…

Now Cut each Biscuit into fourths…

Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely…

Pour it all into your baking pan and top it with that reserved cup of Mozzarella…

Bake it at 350 degrees for 1 hour, making sure to cover it halfway through!! 

If you’d like the top to be nice and super golden, broil it for a couple of minutes before serving…

Then serve it nice & warm & Ooey Gooey…

Make up a generouse plate…

DIG IN!  ~Enjoy! :)

 

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76 Comments

  1. Oh my goodness. Can’t wait to try this!!! Thank you so much.

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  2. Now I know what we’re having for dinner tonight …. drool drool…..

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  3. Great idea! I’d never have thought to put the bread inside the dip.
    Tip: instead of artichoke hearts (they can be stringy), use artichoke bottoms… they’re much cheaper, too :)

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    • I am pretty sure the “heart” is the middle or “bottom” as you state. Never in my life had a stringy artichoke, unless you are eating the choke.

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  4. I have only had canned artichokes and was never crazy about anything they were in. A friend made a artichoke pizza using naan bread, mozz cheese, fresh tomatoes, white onion, drizzled with some oil and a pinch of italian seasoning then parmesan cheese. OHHHHH MY my my my my so fantastically good. The chokes were wonderfully tasty where prior they tasted not so good. Asked what he used and turned out it was the jarred ones. He said they are much better than can but more expensive but what a huge difference. I have had and made dip similar to this but never cared for it. Now I would love to try using better artichokes.

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  5. it looks delicious .. but i don’t have grands flaky biscuits here in australia so waht can i use instead .. looking forward to make it ;) thx

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    • Sussanna, If you can get your hands on something similar to grands or any canned bisquits might work. You just may have to use two cans if they are smaller. Good luck :)

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  6. I have made this without the biscuits using it as a dip with crackers. It’s amazing!!!!

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  7. Sussanna: homemade biscuits or Bisquick? Probably most refrigerator tube biscuits will do. That is what I’ll be using…

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  8. Sussanna….do they sell bisquick there? You can make a rough biscuit dough out of that, that will work just as good. If not just look for a buttermilk biscuit recipe.

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  9. It says cover halfway through. Cook for 30 min then cover it? Is there a substitute for artichokes. I love spinach can I just use all spinach?

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    • Yes..it bakes for one hour..cover it at about 30 minutes. :)

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  10. Question about the Spinach. When you say, 3 CUPS of FROZEN/THAWED, does that mean 3 cups once it is thawed? I have never purchased frozen spinach. Could I use the bag of FRESH in the produce section? Sorry for so many questions!!

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    • Good questions…you could use fresh, but it would take huge piles to equal the needed amount. It’s approx. 3 cups of thawed spinach..or however much you’d like. :)

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      • Do you squeeze the spinach?

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        • Yes…gently! Haha!

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      • but don’t squeeze the Charmin lol

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  11. I love these recipes but I wish I didn’t have to print the whole thing out to get it. I takes too much ink and paper. Can’t you make an easier way to print the recipe and maybe one picture?

    Leanne

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    • Simply check the box at the top of the print page that says “remove images”. You can also delete any section you don’t need. :)

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    • I took a picture of it with my Smart Phone so that I can buy the ingredients and directions.

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      • Im going to try it tonight. If I can post a pic I will. Can’t wait. :)

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  12. Hi Sussanna, I don’t like artichoke, what else may I substitute for them? Any suggestions would be helpful. I was thinking broccoli!

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    • Maybe tomatoes, or hearts of palm? You could always leave them out too. :)

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  13. Oh, I’m sorry, I think I should be asking the question to Amy?

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  14. Would you add cooked or uncooked chicken to this?

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    • I’d do cooked..

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      • I added some chicken and it made it more of a meal in my opinion, but I would take it either way! Yummmy!

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  15. I tried this last night with my family. I made up a double-sized batch (big family) and shredded up a rotisserie chicken into it as well. It was amazing! The whole family was raving about it. Definitely a recipe I’ll use again in the future ?

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    • Yay! :)

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  16. Insane!!!!

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  17. Made this last night. It was a lot of work for something this yucky. These good ingredients don’t work very well together. The rolls were too sweet and doughy to be combined with the savory sauce. Try these good rolls on a breakfast casserole that uses fruit and or jam. Make just the sauce to use with raw dipping vegetables. –Deb.

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    • Why is my comment needing moderating?

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        • All comments get moderated.

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    • Sorry you didn’t like it.

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    • Deb Edwards-You are kinda rude. Spinach and artichoke dip is pretty popular if you every go out to a restaurant. Did you get the flaky biscuits with honey butter by mistake? That’s the only thing that would make it sweet.

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  18. I made this with pre cooked diced ham added to the recipe. It was delicious! Next time i might cut back a bit on the biscuits. I think it would be better a bit saucier and the biscuits soaked up a lot of the liquid. Still a great dish anyways!

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  19. What do I cover it with? I realize that’s probably a stupid question, but I have no idea….

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    • It’s not stupid…just some foil. :)

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      • OH, duh… That was almost too obvious! But a well timed answer. I just got to the middle part of its bake cycle when I got that. Thanks

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  20. I would suggest if artichokes aren’t your thing, water chestnuts would be a good substitute. :)

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    • Great suggestion. (I actually had a DUH moment and was thinking Water Chestnuts through the entire recipe, instead of artichokes.) That’s what I’m going to use. I hope the recipe doesn’t make too too much, because there is only Me. :)

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  21. This looks amazing! I wanted to ask if you need to drain or squeeze the frozen spinach before putting it in the recipe. Thank you

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    • Yes. :)

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  22. You fold the biscuits into the yummy mixture…I didn’t see that coming! I love all the cheesy, gooey, goodness, with the some healthy spinach for good measure!

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  23. Delicious! My only issue was that even after an hour of cook time, some of the biscuits were still raw…didn’t stop me from totally enjoying it though. :)

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  24. Could you substitute plain Greek yogurt and low fat cream cheese to cut some of the calories?

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    • Yes…great idea! :)

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  25. I cannot wait to try this for dinner tonight! I am going to add in chicken and try the Greek yogart in it instead of sour cream. I hope this is a new FAMILY favorite! Thank you so much for this YUMMY idea!

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    • Yay..let me know how it goes. :)

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      • Carole, how did the greek yogurt turn out?

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  26. This is absolutely Delicious!! I have made it 2 ways first being the original way and 2nd with Shredded Rotisserie Chicken!! It was To DIE for!!!! This is now a family favorite. I will be hosting a baby shower next weekend and I will be introducing this there as well.. Thank you so much for sharing

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    • Awesome!! :)

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  27. Does it reheat well? I want to take this to Sunday Football but have church first. Wondering if I can make it before church and then warm it up in the oven at my friends house.
    BTW…LOVE THIS SITE!

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    • Yes. :)

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  28. All the ingredients sound wonderful but what if I quartered the biscuits as directed & then baked them for 12 to 15 minutes so they can raise & brown up a little for that crispy factor & then carefully folding them into the mixture. I would imagine you could also cut the cook time as the dough was already cooked. Just a thought. I may try it that way 1st (w/ rotisserie chkn too)
    This does sound delish with minor modifying. Has any one cooked the grands 1st?

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    • Thats a GREAT idea! It would totally work, thats how I make ALL my bread puddings! :)

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      • Well I’m them like that tomorrow & I will let you know how they came out. I think cooking them 1st could completely change the dish to have texture!

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  29. Oh my goodness.. out of the box again!! So will try this, but since I make my own bread with be using my own dough!

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  30. How many calories??? looks wonderful

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  31. Can you freeze this and reheat later for a party?

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  32. Looks fabulous! Wondering about omitting the biscuits to make it GF – would it be too runny as a dip without the Grands?

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  33. I added two small white onions and a ton of Dill and a tiny pinch of cinnamon. Its like Spanakopita! YUMM

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  34. i plan on making this for thanksgiving . can i pre mix everything then bake day of or should i make the day of right before we head to family house

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    • Pre mix would be fine, just keep it cold. :)

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      • thanks i bought it all for tomorrows meal cant wait to try it

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  35. Could you use fresh artichokes for this? I never much cared for the canned ones

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  36. I loooove this dish. Making it for brunch in a little bit. My only ‘problem’ is that the sour cream mixture is kinda thick and once I add the spinach & artichokes, it’s almost impossible to get the biscuits folded it. I’m bringing the sour cream & cream cheese up to room temp but it’s still very thick. Am I missing some liquid in the ingredient list?

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    • Hmm..not sure why it’s that thick, but if you need to, you can add a few splashes of milk or cream to thin it out and make it workable. :). Hope you love it.

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  37. Just made this and it was delicious. Had to bake 15 minutes longer as some of the biscuits were raw. I will prebake the biscuits next time.
    Thank you!

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  38. Holy moly is right! This looks incredible! I am going to be adding this to our dinner plan pronto.

    If link parties are your thing, we’d love for you to share this or your other creations with us at Saturday Night Fever!

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  39. I made this tonight and it was delicious!!! Thank you for sharing the recipe.

    Reply
  40. BITE IT IS RIGHT, I WOULD LIKE TO KNOW HOW THIS RECIPE CAN BE PRINTED IN *****TEXT ONLY***** WITHOUT WASTING INK WITH MEGA COLOR, IMAGE HAS TO BE EMBEDDED, THIS IS A TOTAL TURN OFF AND I LOST INTEREST IN MAKING THIS BLASTED RECIPE. RIDICULOUS.

    Reply
    • Simply check the box in the upper right corner of the print que that says “REMOVE IMAGES”… from there you can even remove text that you don’t want by clicking our of that field. :)

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      • thanks have tried numerous times, even copied and pasted into another document, remove images does not resolve issue :(

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        • When I try it the images are immediately removed…what happens when you check the remove images box?

          Reply

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