This 4-way dip recipe combines all of your favorite dips—Buffalo chicken, spinach-artichoke, pizza, and jalapeno popper—into one easy appetizer.

Ingredients
Instructions
Biscuits & Dip Base
Arrange a rack in center of oven; preheat to 350°. Grease a baking sheet with cooking spray.
Cut each biscuit into 4 pieces. Pinch edges together to form a ball. Arrange biscuits around edges of prepared sheet, then in lengthwise and crosswise lines down the center of sheet to create 4 quadrants.
Brush biscuits with butter and top with Parmesan and garlic powder.
In a large bowl, using a handheld mixer on medium speed, beat cream cheese and mozzarella until combined.
Jalapeño Popper Dip & Assembly
Add most of the bacon (save some for topping!), jalapeños, sour cream, Monterey Jack, and 1/4 cup cheddar to remaining dip base and stir to combine. Scrape into last quadrant. Top with remaining 1/4 cup cheddar.
Bake dips until biscuits are golden brown and cheeses are melted, about 30 minutes.
Top chicken dip with blue cheese and chives. Top spinach dip with parsley. Top pizza dip with basil. Top jalapeño dip with reserved bacon.







