From Taste of Home · · 2m
Four dips bake together on one party-ready sheet pan
Biscuit balls divide spinach, Buffalo chicken, pizza and onion dips into one tear-and-share centerpiece.
In brief
Biscuit balls divide spinach, Buffalo chicken, pizza and onion dips into one tear-and-share centerpiece. You can bake four different hot dips together on one sheet pan, separated by mini biscuit balls that double as dippers. Originally reported by Taste of Home.
One pan, four dips
This sheet-pan dip bakes four different hot dips together on one tray, separated by bite-sized biscuit balls. You tear off a biscuit and scoop it into any dip you want.
“Four different dips and mini biscuit rolls bake together on one tray, like a sheet-pan dinner but for party appetizer dips.”
The dip lineup
Spinach and artichoke, Buffalo chicken, hot pizza, and baked onion dips fill the four quadrants. Each one is hot, melty, cheesy and endlessly scoopable.
Start with refrigerated biscuits
Buy two cans of refrigerated biscuits from the store. Cut each biscuit into quarters and roll them into balls.
Prep all four dips
Make spinach dip, Buffalo chicken dip, hot pizza dip, and baked onion dip up to the baking stage. You'll need 1.5 cups of each.
Form the biscuit dividers
Line biscuit balls around the edge of a greased 15x10x1-inch pan. Form a cross with the remaining biscuits to create four quadrants.
Fill and brush
Fill each quadrant with a different prepared dip, pushing it to the corners. Brush melted butter over all the biscuits before baking.
Bake until golden
Bake uncovered at 350°F for 30 to 35 minutes, until the biscuits are golden brown and the dips are bubbly. Serve immediately and warn guests the pan is hot.
Swap in your favorites
You can use pretty much any hot dip you like. Try queso fundido, Philly cheesesteak dip, bean dip, crab rangoon dip, or even s'mores dip.
Season the biscuits
After brushing with butter, add everything seasoning, Old Bay, or other blends. Or brush with garlic knot sauce after baking for extra flavor.
Make it ahead
Prepare all four dips up to the baking stage and store them separately in the fridge. Quarter and roll the biscuits ahead too, keeping them airtight so they don't dry out.
Storage tips
Store leftovers covered in the fridge for up to four days. Scoop dips into separate containers to save fridge space and reheat individually as needed.
Set out extra dippers
Carrots, celery, radishes, crackers, tortilla chips and pretzels offer different textures. They're helpful backups if you run out of biscuits before the dips are gone.
What to remember
You can bake four different hot dips together on one sheet pan, separated by mini biscuit balls that double as dippers.
