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Dilly Cheese Ring with Spinach Dip

Total Time

Prep: 20 min. Bake: 20 min.

Makes

12-16 servings (3 cups dip)

This is my daughter's favorite appetizer. Instead of serving spinach dip with ordinary bread cubes, you bake refrigerated biscuits into a delicious bread ring.—Sandra Conti, Agawam, Massachusetts

Ingredients

  • 1-1/2 cups sour cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup chopped green onions
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1/2 cup mayonnaise
  • 1 package vegetable soup mix
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1 teaspoon dill weed
  • 1/4 teaspoon garlic powder
  • 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

Directions

  1. For dip, in a large bowl, combine the first six ingredients. Cover and refrigerate until serving.
  2. In a small bowl, combine the cheese, butter, dill and garlic powder. Cut each biscuit in half; arrange half of the pieces in an ungreased 10-in. fluted tube pan. Sprinkle with half of the cheese mixture. Repeat layers.
  3. Bake at 400° for 20-30 minutes or until golden brown. Cool for 1 minute before inverting onto a serving platter. Serve warm with spinach dip.

Nutrition Facts

3 each: 179 calories, 13g fat (5g saturated fat), 26mg cholesterol, 411mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 3g protein.

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