You’ll never want to make another party dip again.
Ingreadient
- 3 tablespoonsextra-virgin olive oil, divided
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
- 3 scallions, thinly sliced, dark green parts reserved
- 2 cloves garlic, minced
- 1 cup whole milk cottage cheese
- 1/2 lemon, zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes, plus more for serving
- freshly ground black pepper
- 1 cup crumbled feta cheese, divided
- ½ cup freshly grated Parmesan cheese, divided
- 1 16-ounce (8 count) can refrigerated biscuits
Direction
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet (such as cast-iron) over medium heat until shimmering. Add spinach and white and light-green parts of scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and cook for 1 minute more. Transfer to a medium bowl; let cool slightly while you wipe out the skillet.
- Add cottage cheese, lemon zest, lemon juice, salt, red pepper flakes, several grinds black pepper, 3/4 cup feta cheese, and 1/4 cup Parmesan cheese to the bowl with the spinach; stir until combined.
- Brush the skillet with 1 tablespoon olive oil. Cut each biscuit in half to form 16 pieces and roll into balls. Arrange around the rim of the skillet. Brush tops with remaining 1 tablespoon olive oil.
- Set the dip in the center of the skillet and top with the remaining feta. Sprinkle the entire skillet (including the rolls) with remaining Parmesan cheese.
- Bake in the preheated oven until rolls are golden brown, 20 to 25 minutes. Top with reserved scallion greens, several grinds black pepper, and a sprinkle of red pepper flakes. Let rest 5 minutes before serving.
