Sheet Pan Party Dips

Servings: 8-10
Prep Time: 30 minutes
Cook Time: 20-25 minutes

Baked Feta, Artichoke & Olive Dip:
• 4 oz Odyssey traditional feta cheese
• 6 oz quartered artichoke hearts, chopped
• ¼ cup Odyssey 2% milkfat plain Greek Yogurt
• ¼ cup mayonnaise
• ¼ cup shredded mozzarella cheese
• 1 clove garlic, minced

Olive Topping:
• ¼ cup garlic stuffed olives, chopped
• 1/8 cup pine nuts, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 1 tbsp olive oil
• Pinch of salt

Instructions: In a large bowl, crumble feta cheese, add artichoke hearts, Greek yogurt, mayo, mozzarella and garlic. Stir to combine.

Separately, in a small bowl, combine olive topping ingredients and stir to combine. Once the dip is baked and cooled for a few minutes, top with the olive mixture.

Havarti & Spinach Dip
• 4 oz cream cheese, softened
• ½ cup sour cream
• 5 oz fresh spinach, sautéed to wilt; then squeeze out extra water
• ½ tsp garlic, minced
• ¼ tsp kosher salt
• 1/8 tsp ground black pepper
• ¼ cup fresh parmesan cheese, grated
• ¾ cup Buholzer Brothers Havarti cheese, shredded, divided
• ½ cup parsley, chopped

Instructions: In a medium sized bowl, combine all ingredients except ¼ cup of Havarti and chopped parsley. Stir to combine. After adding dip to the pan, sprinkle with remaining ¼ cup Havarti cheese.

Once the dip is baked and cooled for a few minutes, sprinkle with parsley.

Loaded Baked Potato Dip
• 4 oz. cream cheese, softened
• ¼ cup sour cream
• ½ cup Buholzer Brothers gouda cheese, shredded, divided
• ½ cup bacon, cooked and crumbled, divided
• 2 green onions, sliced, divided

In a medium sized bowl, combine cream cheese, sour cream, ¼ cup gouda cheese, ¼ cup bacon and 1 green onion. After spreading dip into pan, top with remaining cheese and bacon.
Once the dip is baked and cooled for a few minutes, sprinkle with remaining green onion.

Pepperoni Pizza Dip
• 4 oz. cream cheese, softened
• ¼ cup sour cream
• 1/2 tsp oregano
• ¼ tsp garlic salt
• 1 tsp Italian seasoning, divided
• ½ cup Buholzer Brothers brick cheese, shredded, divided
• ½ cup mini pepperonis, divided
• ½ cup pizza sauce

Combine cream cheese, sour cream, oregano, garlic salt, ½ tsp Italian seasoning, ¼ cup brick cheese, ¼ cup pepperonis. Add to pan. Spread pizza sauce evenly over dip. Top with remaining cheese. Top with remaining pepperoni. Sprinkle with remaining Italian seasoning.

Sheet Pan Rolls:
• 2 (16.3 oz) cans refrigerated biscuits
• 3 tbsp melted butter
• ½ tsp garlic powder

Assembly Instructions:
1. Preheat oven to 375°. Prepare a rimmed baking sheet with non-stick cooking spray.
2. Cut each biscuit into 4 pieces and roll in hands to form into balls. Place biscuit balls around edges of baking sheet (they will expand when baking so don’t need to touch). Then line them down the center both lengthwise and crosswise to create four separate quadrants.
3. Stir garlic powder into melted butter and brush onto biscuits.
4. Place dips – one in each of the four quadrants. Follow dip instructions with various toppings
5. Bake for 20-25 minutes or until biscuits are golden brown and cheeses are melted.

Feta Cheese creatively crafted by Odyssey Brands

Our five Master Cheesemakers use the freshest Wisconsin cow’s milk with state-of-the-art equipment to create our cheese. From our 4oz crumble to 1lb chunk in brine, Odyssey Traditional Feta Cheese has a size and an award-winning cheese style for everyone!

Print Friendly, PDF & Email