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When preparing the filling for your Mini Spinach Artichoke Biscuit Bombs, the first and perhaps most crucial step is to properly drain the spinach and artichokes. Excess moisture can lead to soggy biscuit bombs, which is not what we want. Here’s how to ensure that your filling reaches the perfect creamy consistency:

Mini Spinach Artichoke Biscuit Bombs

Discover the mouthwatering charm of Mini Spinach Artichoke Biscuit Bombs! This easy recipe transforms the classic spinach and artichoke dip into a fun, hand-held snack that’s perfect for any occasion. With flaky biscuits encasing a creamy filling made from fresh spinach, artichokes, and a blend of cheeses, these delicious bites are sure to be a hit at parties, game nights, or cozy evenings at home. Enjoy the savory goodness and impressive flavors in every delightful bite!
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Ingredients
  

1 can (16.3 oz) refrigerated biscuit dough

1 cup frozen chopped spinach, thawed and drained

1 cup canned artichoke hearts, drained and chopped

1/2 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 clove garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 tablespoon olive oil

1 teaspoon Italian seasoning

Cooking spray (for the baking tray)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet with cooking spray.

    Prepare the Filling: In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, softened cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, red pepper flakes (if using), olive oil, Italian seasoning, salt, and pepper. Mix until fully combined and creamy.

      Roll Out Biscuits: Open the can of biscuit dough and separate the biscuits. Using your hands or a rolling pin, gently flatten each biscuit into a larger circle, about 4 inches in diameter.

        Assemble the Bombs: Place a heaping tablespoon of the spinach and artichoke filling in the center of each flattened biscuit. Carefully fold the edges of the biscuit over the filling and pinch to seal tightly, forming a ball. Place the seam-side down on the prepared baking sheet.

          Bake: Bake in the preheated oven for 15-20 minutes, or until the biscuit bombs are golden brown and puffed up.

            Serve Warm: Once out of the oven, let them cool for a minute before serving. These can be enjoyed as an appetizer or a delicious snack, perfect for dipping in marinara sauce!

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 biscuit bombs