“… hello. we’re hungry…”
Oh. Boy. It just doesn’t get any easier than this recipe. Three. Three ingredients, thirty minutes and it’s a done deal. We’ve had family visiting with us in Maui for the last couple of weeks – young hungry testosterone filled men who today are fresh off the golf course. I got their call when they were homeward bound. Hello. We’re hungry. Any snacks on that counter waiting for us by any chance?? Apparently they are hungry.
This was one of the few moments that I didn’t panic! I knew this was coming. I. Was. Prepared. Thank you Better Homes and Gardens for this fabulous idea. My version is all store bought stuff and is truly very simple. The flavours of the artichoke and jalapeño warmed with the cheesy, flakey bread is to die for.
If you have a cast iron skillet, use it! If not, you can always use an oven friendly skillet. Spread the artichoke dip evenly onto the bottom of the pan.
Burst open your tin of flakey biscuits and separate them on a floured work surface. Use a wooden cutting board or a good old rolling pin to flatten them so that they’re about four inches in diameter and about a 1/2 inch thick. Cut these lovelies in half and they’re ready for the skillet.
Sprinkle the grated cheese on top of the dip, then gently place the biscuit halves in a pin wheel circle around the perimeter of the skillet. Don’t push the biscuits into the dip because they will not bake and just get mushy.
Place in your prepared oven and bake for a good 30 minutes. Check and make sure the bottom of one of the biscuits is baked through. It may need a couple more minutes if it still looks doughy, but mine took 30 minutes in my oven. If your guests will let you (mine didn’t), let cool for a few minutes before digging in. Oh, and don’t forget to wrap a tea towel around the hot skillet handle. No one needs to get hurt eating this dip. ♥
- 1 30 oz container of artichoke jalapeño dip
- 1 can of instant flakey biscuits - about 8 biscuits
- 1 cup shredded Mexican cheese
- Pre-heat your oven to 350 degrees
- Spread the artichoke dip evenly in a 12 inch cast iron skillet. Set aside.
- Remove biscuits from container and separate them into eight biscuits. On a lightly floured work surface, place you biscuits, sprinkle lightly with flour and flatten them with the bottom of a wooden cutting board so that they are about a ½ inch thick and approximately 4 inches in diameter.
- Cut the biscuits in half.
- Gently place each biscuit half onto the dip around the perimetre of the skillet. It is important not to push the biscuit into the dip as it will not bake properly.
- Sprinkle with the shredded cheese and bake for 35 minutes.
- Wrap the skillet handle with a tea towel and let cool for a few minutes before serving.