Dilly Cheese Ring with Spinach Dip |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
1-1/2 cups (12 ounces) 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. Yield: 12-16 servings (3 cups dip).
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