Name: Spinach Artichoke Bread Bowls
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Ingredients for - Spinach Artichoke Bread Bowls

1. Cooking spray

2. 2 (16.3-oz) cans canned biscuit dough

3. 1 (8-oz.) block cream cheese, softened

4. 1/2 c. sour cream

5. 1 (10-oz.) package frozen spinach, defrosted and drained

6. 1 (14-oz.) can artichoke hearts, chopped

7. 1 3/4 c. shredded white cheddar, divided

8. 1 c. shredded Gruyère

9. 1/2 c. freshly grated Parmesan

10. 2 cloves garlic, minced

11. Kosher salt

12. Freshly ground black pepper

13. Pinch crushed red pepper flakes

How to cook deliciously - Spinach Artichoke Bread Bowls

1 . Stage

Preheat 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.

2 . Stage

In 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.

3 . Stage

Spoon mixture over biscuit dough and top with remaining 3/4 cup of cheddar. Bake until golden and cheese is melty, 20 minutes.