Minutes Prep time: 10
Minutes Total time: 30
Servings: 11
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (10.2 oz each) refrigerated jumbo buttermilk biscuits (5 count)
1 pkg (10 oz each) Birds Eye® Spinach & Artichoke Dip
2 tablespoons melted butter
1 teaspoon parsley flakes
1/4 teaspoon garlic powder
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 10 mg | 1% |
| Carbohydrate | 14 g | 5% |
| Cholesterol | 11 mg | 4% |
| Total Fat | 8 g | 12% |
| Iron | 1 mg | 4% |
| Calories | 133 kcal | 7% |
| Sodium | 278 mg | 12% |
| Protein | 2 g | 5% |
| Saturated Fat | 5 g | 23% |
| Sugars | 2 g | 0 |
| Vitamin C | 0 |
Preheat oven to 375°F. Spray oven-safe 8-inch skillet with cooking spray.
Cut each biscuit in half and roll into balls. Place around the edge of the skillet. Bake 15 to 18 minutes, until golden brown.
Microwave spinach and artichoke dip according to package directions. Stir together butter, parsley, and garlic powder in small bowl.
Remove skillet from oven and brush biscuits generously with garlic butter. Scoop spinach and artichoke dip into the center of the skillet and serve!
Spinach and Artichoke Dip Skillet
