To Make:

1. Preheat oven to 350 degrees and grease a 10 inch cast iron skillet.
2. Remove biscuits from package and cut into half, and then half again to create small biscuit quarters.
   
3. Cut the 8 large marshmallows into quarters.
4. Take one quarter of biscuit and flatten it out slightly.
5. Place a quarter of marshmallow into the center of the biscuit.
   
6. Roll the biscuit into a ball around the marshmallow piece and set aside.
7. Repeat steps with remaining quarters.
8. In a large bowl, combine the sugar and cocoa powder and whisk to combine.
9. Roll each ball into the melted butter to lightly coat it.
   
10. Next, roll each ball into the cocoa and sugar mixture.
    
11. Place each piece into the cast iron pan along the siding.
12. Bake for 20-25 minutes, or until the biscuits are golden brown.
13. Remove from oven and allow to cool completely.
    
    WHEN YOU ARE READY TO SERVE:
14. Using a large bowl, beat together the cream cheese, Greek yogurt and hot chocolate mix until combined.
15. Fold in the whipped cream until combined.
16. Spoon the dip into the center of the pan.  (Garnish with chocolate chips or marshmallows to make it even more fun to look at and eat!)
    *If desired, you can make the dip ahead of time and refrigerate until ready to serve.  I prefer it this way so that the flavors have time to really mix together.

This makes a unique and delicious addition to any holiday meal (especially Thanksgiving or Christmas), New Year’s party spread, potluck, holiday party, or any occasion.