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Dilly Cheese Ring with Spinach Dip Recipe

Photo by: Taste of Home Dilly Cheese Ring with Spinach Dip Recipe

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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.

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Dilly Cheese Ring with Spinach Dip Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12-16 Servings

20 20 40

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

For dip, in a large bowl, combine the first six ingredients. Cover and refrigerate until serving.
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.
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).

Nutritional Facts 1 serving (3 each) equals 179 calories, 13 g fat (5 g saturated fat), 26 mg cholesterol, 411 mg sodium, 12 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Dilly Cheese Ring with Spinach Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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