Dilly Cheese Ring with Spinach Dip Recipe
- 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
- 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).
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.