Chili Cheese Dip with Biscuit Dippers
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 302
- Total Fat
- 22
- Saturated Fat
- 11
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 74
- Sodium
- 612
- Total: 45 min
- Active: 25 min
Ingredients
1 pound ground sirloin beef
One 16-ounce jar salsa (I use medium heat)
1 packet taco seasoning
2 cups shredded Cheddar
4 ounces cream cheese, cut into cubes
1 can biscuits
Garlic salt, as needed
1 tablespoon melted butter
2 tablespoons thinly sliced scallions
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.