4-Way Dip

Preheat oven to 350°F and grease a large baking sheet with cooking spray.  Cut each biscuit into 4 pieces and pinch edges together to form a ball. Place biscuits around edges of prepared baking sheet and then in lengthwise and crosswise lines down the middle to create four separate quadrants. Brush biscuits with melted butter and top with garlic powder and Parmesan. In a large bowl using a hand mixer or in the bowl of a stand mixer, beat cream cheese and mozzarella until combined. Transfer about a quarter of the base dip to a medium bowl, then mix in chicken, Buffalo sauce, and ranch. Scrape into a quadrant with spatula. Transfer another quarter of the base dip to a medium bowl, then stir in spinach, sour cream, and artichokes. Transfer to a quadrant. Transfer another quarter of base dip to an empty quadrant. Spoon pizza sauce over dip, then sprinkle with more mozzarella, pepperoni, and Italian seasoning. Add sour cream, most of the bacon (save some for topping!), and jalapeños to remaining base dip and stir. Transfer to last quadrant. Bake until biscuits are golden and cheese is melty, 30 minutes. Top Buffalo Chicken Dip with blue cheese and chives. Top Spinach-Artichoke Dip with parsley. Top Jalapeño Popper Dip with remaining bacon crumbles. Top Pizza Dip with basil.