Print

4-Way Dip Recipe

Print Recipe

★★★★★

5 from 126 reviews

This 4-Way Dip is a crowd-pleasing appetizer featuring four distinct and delicious dips—Buffalo Chicken, Spinach-Artichoke, Pizza, and Jalapeño Popper—baked alongside buttery Parmesan biscuit dough, creating a delightful party platter full of cheesy, savory flavors and perfect for sharing.

Ingredients

Scale

Biscuit Dough and Base

  • Cooking spray, as needed
  • 2 (16.3-oz.) tubes biscuit dough
  • 4 tbsp. unsalted butter, melted
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1/2 tsp garlic powder

Dip Base

  • 3 (8-oz.) packages cream cheese, softened
  • 3 cups shredded mozzarella cheese

Buffalo Chicken Dip

  • 1 1/2 cups shredded cooked chicken
  • 1/4 cup buffalo sauce
  • 1 tbsp. ranch dressing
  • 1/2 cup shredded cheddar cheese, divided

Spinach-Artichoke Dip

  • 3/4 cup frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chopped artichoke hearts
  • 1/3 cup sour cream
  • 1/4 cup shredded Gruyère cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 2 garlic cloves, minced
  • 2 tbsp. finely grated Parmesan cheese
  • Pinch of crushed red pepper flakes

Pizza Dip

  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup ricotta cheese
  • 1 tsp Italian seasoning, divided
  • 1/2 cup pizza sauce
  • 1/4 cup mini pepperoni slices
  • 1/4 cup shredded mozzarella cheese

Jalapeño Popper Dip

  • 4 slices cooked bacon, crumbled (plus extra for topping)
  • 2 jalapeños, seeded and finely chopped
  • 1/3 cup sour cream (included in base dip mixture)
  • 1/4 cup shredded Monterey Jack cheese (included in base dip mixture)
  • 1/2 cup shredded cheddar cheese, divided (part used here)

Toppings

  • Blue cheese crumbles
  • Finely sliced chives
  • Finely chopped fresh parsley
  • Torn fresh basil

Instructions

  1. Bake Preparation: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a baking sheet with cooking spray to prevent sticking.
  2. Prepare Biscuit Dough: Cut each biscuit into 4 pieces and pinch the edges together to form a ball shape. Arrange these biscuit balls around the edges of the prepared baking sheet and then create lengthwise and crosswise lines down the center of the sheet to form four separate quadrants.
  3. Brush Biscuits: Brush the biscuit balls with melted butter, then sprinkle Parmesan cheese and garlic powder evenly over the biscuits to add flavor and promote golden crust.
  4. Mix Dip Base: In a large bowl, use a handheld mixer on medium speed to beat the cream cheese and shredded mozzarella together until well combined and smooth.
  5. Prepare Buffalo Chicken Dip: In a medium bowl, mix the shredded cooked chicken with buffalo sauce, ranch dressing, and half of the shredded cheddar cheese. Spread this mixture evenly into one of the quadrants on the baking sheet.
  6. Prepare Spinach-Artichoke Dip: Combine thawed and drained spinach, chopped artichoke hearts, sour cream, Gruyère, Monterey Jack, minced garlic, Parmesan cheese, and crushed red pepper flakes. Mix well and spread into the second quadrant.
  7. Prepare Pizza Dip: Mix Parmesan, ricotta cheese, half of the Italian seasoning, pizza sauce, mini pepperoni slices, and shredded mozzarella. Spread this pizza dip into the third quadrant.
  8. Prepare Jalapeño Popper Dip and Assembly: To the remaining dip base from step 4, add most of the crumbled bacon (reserve some for topping), chopped jalapeños, sour cream, Monterey Jack, and the remaining shredded cheddar cheese. Stir to combine thoroughly and spread into the last quadrant on the baking sheet. Then, top this quadrant with the remaining cheddar cheese.
  9. Bake: Place the baking sheet in the preheated oven and bake for about 30 minutes or until the biscuit dough is golden brown, and the cheese in all four dips is melted and bubbling.
  10. Final Toppings: Once baked, sprinkle blue cheese crumbles and sliced chives over the Buffalo Chicken Dip, chopped parsley over the Spinach-Artichoke Dip, torn fresh basil over the Pizza Dip, and reserved crumbled bacon over the Jalapeño Popper Dip to finish with fresh, vibrant garnishes.

Notes

  • Make sure to squeeze out as much water as possible from the thawed spinach to prevent watery dip.
  • Use cooked chicken that is well shredded for best texture in the Buffalo Chicken Dip.
  • Adjust the amount of jalapeños to control the heat level in the Jalapeño Popper Dip.
  • Serve this dip warm for best flavor and gooey texture.
  • You can prepare the dips a few hours ahead and refrigerate before baking, just increase baking time slightly to ensure everything is heated through.

Keywords: 4-Way Dip, Party Dip, Buffalo Chicken Dip, Spinach Artichoke Dip, Pizza Dip, Jalapeño Popper Dip, Biscuit Appetizer, Crowd-Pleasing Dip, Cheesy Baked Dip

Find it online: https://dinewithdylan.com/4-way-dip-recipe/