Recipe courtesy of Katie Lee
Show: The Kitchen
Episode: Big Game Day
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Chili Cheese Dip with Biscuit Dippers
Total:
45 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy

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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