Sheet-Pan Dip

Wings, sliders, chili, dips—they’re all expected at a Super Bowl watch party. Classic football party food will never go out of style, but everyone will go crazy for the tear-and-share, try-them-all nature of this clever sheet-pan dip. Four different dips and mini biscuit rolls bake together on one tray—like a sheet-pan dinner but for party appetizer dips. You just tear off a mini biscuit and scoop it right into the dip (a spoon helps, too), and you get to try a new one any time.

Each dip is hot, melty, cheesy and endlessly scoopable. We went with spinach, Buffalo chicken, hot pizza and baked onion, but feel free to swap your other favorite hot dip recipes as desired. And as soon as you set this out, remind guests that the baking sheet is hot!

Ingredients for Sheet-Pan Dip

• Refrigerated biscuits: Buy two cans of the best refrigerated biscuits from the store. Once you’ve mustered up the courage to pop the tubes open (why is it always so scary?), cut each biscuit into quarters.
• Spinach dip: This quintessential party dip was a no-brainer for our sheet-pan dip. Our spinach and artichoke dip recipe makes 3 cups, so just halve the recipe before making it.
• Buffalo chicken dip: Everyone’s favorite dip needs to be part of this sheet-pan party dip. This buffalo chicken dip makes 2 cups, so reserve 1/2 cup to enjoy later in the week.
• Hot pizza dip: Our pizza dip is unexpected but familiar. If you can find them, bake mini pepperoni cups on top for a cute garnish. It also clues people in as to which one is which.
• Baked onion dip: Here’s the wild card option everyone will go crazy for. Baked onion dip tastes like French onion soup in dip form. Everyone will love the caramelized onion–Swiss cheese flavor.
• Butter: We’ll brush melted butter on the biscuits before they go into the oven to help them brown a little better.

Directions

Step 1: Prep the dips

Preheat the oven to 350°F. Prepare the spinach, buffalo chicken, hot pizza and baked onion dips as directed up to the baking stage.

Step 2: Roll and line up the biscuits

Roll each biscuit quarter into a ball. Grease a 15x10x1-inch baking pan, and line the biscuits around the edge of the pan. Form a cross with the remaining biscuits, forming four quadrants.

Step 3: Add the dips

Fill each quadrant with a prepared dip. Brush the melted butter over the biscuits.

Editor’s Tip: Push the dip to all four corners of the quadrant. It’s OK if it doesn’t reach it all the way—they’ll fill in the gaps as they bake and melt.

Step 4: Bake the sheet-pan dip

Bake the sheet-pan dip, uncovered, until the biscuits are golden brown and the dips are bubbly, 30 to 35 minutes. Serve the sheet-pan dip immediately. Don’t forget to place a few trivets underneath if it’s going on the coffee table.

Recipe Variations

• Try rolls instead: Buy frozen, pre-portioned rolls from the grocery store. Separate the rolls from one another (if needed) and allow them to thaw overnight, covered, on a parchment-lined sheet tray in the fridge. When you’re ready to use them, cut them into fourths and roll them into balls.
• Add flavor to the rolls: After you brush the butter on the rolls, add seasoning blends like everything seasoning, Old Bay, grilling blends, or any of your other favorites that happen to be tucked in the pantry.
• Turn biscuits into garlic knots: Once the sheet-pan dip is out of the oven, immediately brush the biscuits with a garlic knot sauce made from butter, fresh garlic, oregano, parsley and Parmesan. Make sure you set out napkins!

How to Store Sheet-Pan Dip

Store leftover sheet-pan dip, covered, in the fridge for up to four days. You can keep everything in the pan, but I recommend scooping the dips into their own containers. This will save you a ton of room in the fridge, and will make it easier to heat them up as needed without heating up all four dips.

Can you make sheet-pan dip ahead of time?

Yes, you can make sheet-pan dip ahead of time. If you’re making the dips yourself, prepare them all up to the baking stage, and store them in separate containers in the fridge. You can also quarter and roll the biscuits ahead of time—just make sure they’re stored in an airtight container in the fridge so they don’t dry out.

Sheet-Pan Dip Tips

What other dips can I make for my sheet-pan party dip?

You can include pretty much any hot dip recipe that you (or your guests!) like. Try loaded queso fundido, beefy Philly cheesesteak dip, vegetarian-friendly bean dip, or the one inspired by everyone’s favorite Chinese appetizer: crab rangoon dip. Even something sweet, like s’mores dip, is totally on the table—so long as it’s a hot dip!

Add the dips earlier or later to the sheet tray, depending on their bake time needs. Don’t use anything too runny, though. We absolutely adore our three-ingredient chili cheese dip, but it’s too thin for this presentation and will run into the other dips.

Can I use cold dips for this?

I don’t recommend adding cold dips to the sheet-pan bake, even if you wait for the sheet tray to cool. The baking sheet retains heat for a while, so adding cold dip to a hot tray will break any emulsions and make the dip look unappetizing. And if you wait for the tray to cool, you risk serving your hot dips lukewarm.

What other dippers should I set out?

Carrots, celery, radishes, crackers, tortilla chips and pretzels are other dippers that offer new textures and different flavors. It’s nice to have these in a just-in-case scenario if you run out of biscuits before the dips are gone.