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4-Way Loaded Biscuit Dips with Cheeses, Chicken, Spinach, and More Recipe

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★★★★★

4.9 from 679 reviews

This 4-Way Dip features four deliciously different dips baked together in a biscuit crust divided into quadrants. Each section is filled with a distinct creamy and flavorful mixture: Buffalo chicken, spinach-artichoke, pizza, and jalapeño popper dips. Topped with complementary cheeses, herbs, and bacon bits, this appetizer is perfect for parties or game days, combining cheesy, spicy, and savory flavors in a fun and shareable way.

Ingredients

Scale

Biscuit Base

  • Cooking spray
  • 2 (16.3-oz.) tubes biscuit dough
  • 4 tbsp. unsalted butter, melted
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 tsp garlic powder

Dip Base Mixture

  • 3 (8-oz.) packages cream cheese, softened
  • 3 cups shredded mozzarella cheese

Buffalo Chicken Dip

  • 1 1/2 cups shredded cooked chicken
  • 1/4 cup buffalo sauce
  • 1 tbsp ranch dressing
  • 1/2 cup shredded cheddar cheese, divided

Spinach-Artichoke Dip

  • 3/4 cup frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chopped artichoke hearts
  • 1/3 cup sour cream
  • 1/4 cup shredded Gruyère cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 2 garlic cloves, minced
  • 2 tbsp finely grated Parmesan cheese
  • Pinch of crushed red pepper flakes

Pizza Dip

  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup ricotta cheese
  • 1 tsp Italian seasoning, divided
  • 1/2 cup pizza sauce
  • 1/4 cup mini pepperoni slices
  • 1/4 cup shredded mozzarella cheese

Jalapeño Popper Dip

  • 4 slices cooked bacon, crumbled (plus reserved bacon for topping)
  • 2 jalapeños, seeded and finely chopped
  • 1/3 cup sour cream (included with spinach-artichoke? To clarify, this is likely same as spinach-artichoke dip sour cream amount)
  • 1/4 cup shredded Monterey Jack cheese (included in spinach-artichoke section, but also used here – in instructions, combined with jalapeño and bacon)
  • 1/4 cup shredded cheddar cheese (divided in 2 parts, total 1/2 cup)

Toppings

  • Blue cheese crumbles
  • Finely sliced chives
  • Finely chopped fresh parsley
  • Torn fresh basil

Instructions

  1. Preheat and prepare baking sheet: Arrange a rack in the center of the oven and preheat to 350°F. Grease a baking sheet with cooking spray to prevent sticking.
  2. Shape biscuit dough: Cut each biscuit from the tubes into four pieces. Pinch the edges together of each piece to form balls. Arrange these biscuit balls around the edges of the prepared baking sheet and also in lengthwise and crosswise lines down the center, dividing the sheet into four quadrants.
  3. Brush biscuits and add seasoning: Brush the biscuits with melted butter. Sprinkle with grated Parmesan cheese and garlic powder for flavor.
  4. Prepare dip base: In a large bowl, use a handheld mixer on medium speed to beat the softened cream cheese and shredded mozzarella cheese until well combined and smooth.
  5. Make Buffalo chicken dip: Combine shredded cooked chicken, buffalo sauce, and ranch dressing with part of the dip base mixture. Spread evenly into the first quadrant of the biscuit grid. Top with half of the divided cheddar cheese.
  6. Make spinach-artichoke dip: Stir thawed and drained chopped spinach, chopped artichoke hearts, sour cream, shredded Gruyère, shredded Monterey Jack, minced garlic, grated Parmesan, and crushed red pepper flakes into another portion of the dip base. Spread this mixture into the second quadrant.
  7. Make pizza dip: Mix ricotta, part of the Italian seasoning, pizza sauce, mini pepperoni slices, shredded mozzarella, and Parmesan cheese into a portion of the dip base. Spread this into the third quadrant. Sprinkle basil on top later after baking.
  8. Make jalapeño popper dip and assemble: Add most of the crumbled bacon (reserving some for topping), finely chopped jalapeños, sour cream, Monterey Jack, and remaining cheddar cheese to the last portion of the dip base. Stir well and scrape into the final quadrant. Top with remaining cheddar cheese.
  9. Bake the dips: Bake in the preheated oven until the biscuits turn golden brown and the cheeses in the dips have melted, approximately 30 minutes.
  10. Add final toppings: After baking, top the buffalo chicken dip with blue cheese crumbles and sliced chives. Garnish the spinach-artichoke dip with chopped fresh parsley. Add torn fresh basil leaves to the pizza dip. Sprinkle reserved bacon pieces over the jalapeño popper dip.

Notes

  • Make sure to squeeze excess water from thawed spinach to prevent watery dip.
  • Adjust the amount of jalapeños and buffalo sauce to your preferred spice level.
  • Use crumbled bacon both inside the jalapeño dip and as a topping for added texture and flavor contrast.
  • This appetizer is best served warm straight from the oven for melty, gooey dips with crispy biscuit edges.
  • Store leftovers in an airtight container in the refrigerator and reheat before serving.

Keywords: 4-way dip, baked dips, buffalo chicken dip, spinach artichoke dip, pizza dip, jalapeño popper dip, party appetizers, game day snacks, biscuit skillet dip

Find it online: https://kitchenwithkai.com/4-way-loaded-biscuit-dips-with-cheeses-chicken-spinach-and-more-recipe/