4-Way Dip
Rating
Can't decide between buffalo chicken, spinach artichoke, jalapeño popper, or pizza dip? Good news... YOU DON'T HAVE TO!
Ingredients
- FOR BUFFALO CHICKEN:
- 6 oz. cream cheese, softened
- 1½ c. shredded cooked chicken
- 1 c. shredded cheddar, divided
- ¼ c. buffalo sauce
- 1 tbsp. ranch dressing
- Kosher salt
- Freshly ground black pepper
- Blue cheese crumbles, for garnish
- Freshly chopped chives, for garnish
- FOR SPINACH ARTICHOKE:
- 6 oz. cream cheese, softened
- ⅓ c. sour cream
- ¾ c. frozen spinach, defrosted and drained
- ½ c. artichoke hearts, chopped
- ½ c. shredded monterey jack
- ½ c. shredded Gruyère
- ½ c. freshly grated Parmesan, divided
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- Freshly chopped parsley, for garnish
- FOR PIZZA:
- 6 oz. cream cheese, softened
- ½ c. ricotta
- ½ c. shredded mozzarella, divided
- ¼ c. freshly grated Parmesan
- 1 tsp. Italian seasoning
- ¼ tsp. crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- ½ c. pizza sauce
- ¼ c. mini pepperoni
- Freshly torn basil, for garnish
- FOR JALAPEŃO POPPER:
- 6 oz. cream cheese, softened
- 4 strips bacon, cooked and crumbled, divided
- ⅓ c. sour cream
- 1 c. shredded cheddar, divided
- 1 c. shredded Monterey Jack
- 2 jalapeńos, minced
- 1 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- FOR BISCUIT DIPPERS:
- 2 (16.3-oz.) cans canned biscuits
- 4 tbsp. melted butter
- ½ tsp. garlic powder
- ⅓ c. freshly grated Parmesan
Instructions
- Preheat oven to 350° and grease a large baking sheet with cooking spray.
- For buffalo chicken: In a medium bowl, combine cream cheese, chicken, ½ c cheddar, buffalo sauce, and ranch. Season with salt and pepper.
- For spinach artichoke: In a medium bowl, combine cream cheese, sour cream, spinach, artichokes, monterey, gruyère, ¼ cup Parmesan, and garlic. Season with salt, pepper, and a pinch of red pepper flakes.
- For pizza: In a medium bowl, combine cream cheese, ricotta, ½ cup mozzarella, Parmesan, Italian seasoning, and red pepper flakes. Season with salt and pepper.
- For jalapeño popper: In a medium bowl, combine cream cheese, sour cream, 3 strips of bacon crumbles, ½ c up of cheddar, monterey, jalapeños, and garlic powder. Season with salt and pepper.
- Make dippers: Cut each biscuit into 4 pieces and pinch edges together to form a ball. Place biscuits around edges of prepared baking sheet and then a line down the middle both lengthwise and widthwise to create four separate quadrants.
- Brush biscuits with melted butter and top with garlic powder and Parmesan.
- Spoon buffalo dip into a quadrant and top with remaining ½ cup of cheddar. Spoon spinach artichoke into another quadrant and top with remaining ¼ cup of Parmesan. Spoon pizza dip into a third quadrant and top with pizza sauce, remaining ½ cup of mozzarella, and mini pepperoni. Spoon jalapeño popper dip into last quadrant and top with remaining ½ cup of cheddar.
- Bake until biscuits are golden and cheese is melty, 30 minutes.
- Top buffalo dip with blue cheese and chives. Top spinach artichoke with parsley. Top pizza with basil. Top jalapeño popper with remaining strip of bacon crumbles.
