Ingredients
Cooking spray
2 (16.3-oz) cans canned biscuit dough
1 (8-oz.) block cream cheese, softened
1/2 c. sour cream
1 (10-oz.) package frozen spinach, defrosted and drained
1 (14-oz.) can artichoke hearts, chopped
1 3/4 c. shredded white cheddar, divided
1 c. shredded Gruyère
1/2 c. freshly grated Parmesan
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
Preparation
Step 1Preheat oven to 350°. Grease two muffin tins with cooking spray. Flatten biscuits with your hands until ⅛” thick and about 4” wide. Press biscuits into prepared muffin tins. Step 2In a large bowl, combine cream cheese and sour cream. Add spinach, artichokes, 1 cup cheddar, Gruyère, Parmesan, and garlic. Season with salt, pepper, and a pinch of red pepper flakes. Step 3Spoon mixture over biscuit dough and top with remaining 3/4 cup of cheddar. Bake until golden and cheese is melty, 20 minutes.
Have you made these yet? Let us know how it went in the comments below!
