Introduction

This 4-Way Dip platter is a crowd-pleaser featuring four delicious dips baked together with buttery, cheesy biscuits. It combines buffalo chicken, spinach-artichoke, pizza, and jalapeño popper flavors in one irresistible dish perfect for parties or game day snacking.

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

Ingredients

Cooking spray
2 (16.3-oz.) tubes biscuit dough
4 tbsp. unsalted butter, melted
1/2 cup finely grated Parmesan, plus 2 tbsp. and 1/4 cup divided
1/2 tsp. garlic powder
3 (8-oz.) packages cream cheese, softened
3 cups shredded mozzarella, plus 1/4 cup divided
1 1/2 cups shredded cooked chicken
1/4 cup buffalo sauce
1 tbsp. ranch dressing
1/2 cup shredded cheddar, divided
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
1/4 cup shredded Monterey Jack
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1/4 cup ricotta
1 tsp. Italian seasoning, divided
1/2 cup pizza sauce
1/4 cup mini pepperoni slices
4 slices cooked bacon, crumbled
2 jalapeños, seeded and finely chopped
Blue cheese crumbles, finely sliced chives, chopped fresh parsley, and torn fresh basil, for topping

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a large baking sheet with cooking spray.
Step 2: Cut each biscuit into 4 pieces and pinch the edges together to form balls. Arrange the biscuit balls around the edges of the baking sheet, and then in lengthwise and crosswise lines down the center to divide the sheet into four quadrants.
Step 3: Brush the biscuit balls with melted butter, then sprinkle evenly with 1/2 cup Parmesan and garlic powder.
Step 4: In a large bowl, beat the cream cheese and 3 cups shredded mozzarella together using a handheld mixer on medium speed until well combined. This will be the base for all dips.
Step 5: For the Buffalo Chicken Dip, stir shredded cooked chicken, buffalo sauce, ranch dressing, and 1/4 cup cheddar into one quarter of the dip base. Scrape into one quadrant of the baking sheet.
Step 6: For the Spinach-Artichoke Dip, combine chopped spinach, artichoke hearts, sour cream, Gruyère, Monterey Jack, minced garlic, 2 tablespoons Parmesan, crushed red pepper flakes, and 1/2 teaspoon Italian seasoning with another quarter of the dip base. Spread into the second quadrant.
Step 7: For the Pizza Dip, mix pizza sauce, mini pepperoni slices, ricotta, 1 teaspoon Italian seasoning, and 1/4 cup Parmesan with another quarter of the dip base. Transfer to the third quadrant.
Step 8: For the Jalapeño Popper Dip, add most of the crumbled bacon (reserve some for topping), chopped jalapeños, sour cream, Monterey Jack, and remaining 1/4 cup cheddar to the last quarter of the dip base. Stir well and spread into the final quadrant. Top with reserved cheddar.
Step 9: Bake in the preheated oven until the biscuits are golden brown and the cheeses are melted and bubbly, about 30 minutes.
Step 10: Remove from oven and top each dip quadrant accordingly: Buffalo chicken dip with blue cheese crumbles and sliced chives; spinach-artichoke dip with chopped parsley; pizza dip with torn fresh basil; jalapeño popper dip with reserved crumbled bacon. Serve warm.

Tips & Variations

For extra spice, leave some jalapeño seeds in the popper dip or add a pinch of cayenne pepper to the buffalo chicken dip.
You can prepare all dips in advance and refrigerate the assembled tray before baking to save time on party day.
Substitute cooked rotisserie chicken for shredded chicken to simplify preparation.
Use your favorite pizza toppings or cheeses to customize the pizza dip.

Storage

Store leftover dip covered tightly in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and warm at 350°F (175°C) until heated through, about 15 minutes. Avoid microwaving to maintain biscuit texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dips ahead of time?

Yes, you can prepare and assemble all dips on the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before baking.

What if I don’t have biscuit dough?

You can substitute with homemade biscuit dough or crescent roll dough, though the texture and baking time may vary slightly.

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

Print Recipe

★★★★★

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.

Author: Kai
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8–10 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

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

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.
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.
Brush biscuits and add seasoning: Brush the biscuits with melted butter. Sprinkle with grated Parmesan cheese and garlic powder for flavor.
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.
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.
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.
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.
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.
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.
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