Recipe courtesy of Katie Lee Biegel
Chili Cheese Dip with Biscuit Dippers
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 302
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 74 mg
- Sodium
- 612 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 302
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 74 mg
- Sodium
- 612 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat.
- Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits.
- Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot.
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