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Dilly Cheese Ring with Spinach Dip

 Dilly Cheese Ring with Spinach 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.
12-16 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Dilly Cheese Ring with Spinach Dip (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.