Best 3 Baked Biscuit Wreath Dip Recipes

Bacon Biscuit Wreath image

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 5

1 jar (5 ounces) sharp American cheese spread
3 tablespoons butter-flavored shortening
2 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)
4 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley

Steps:

Preheat oven to 400°. In a small saucepan, melt cheese spread and shortening, stirring to blend. Pour into a well-greased 10-in. fluted tube pan. Cut each biscuit into quarters; place over cheese mixture., Bake until golden brown, 12-14 minutes. Invert immediately onto a serving plate. Top with bacon and parsley. Serve warm.

Nutrition Facts :

Baked Biscuit Wreath Dip image

Categories Cheese

Number Of Ingredients 11

1 can refrigerated biscuits
1 extra-virgin olive oil
1/2 cup grated Parmesan
1 tablespoon grated Parmesan
2 cups shredded mozzarella
1 cup ricotta
3/4 cups frozen spinach, defrosted and chopped
1/4 cup mayonnaise
2 teaspoons garlic powder
1 teaspoon kosher salt
1 Crushed red pepper flakes, for garnish

Steps:

reheat oven to 350°. Halve biscuits and flatten each one out, then roll into a ball and place in an oven-proof skillet seam side down. Arrange in a ring around the skillet. Brush biscuits with olive oil and sprinkle with 1 tablespoon Parmesan.
In a large bowl, combine mozzarella, ricotta, spinach, Parmesan, mayonnaise, garlic powder, and salt and mix until combined.
Spoon dip into center of skillet and sprinkle with red pepper flakes.
Bake until warmed through, bubbly, and golden, 25 to 30 minutes. Serve hot.

Holiday Biscuit Wreath image

Provided by Trisha Yearwood

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray, for the pan
Three 16.3-ounce tubes large biscuits (24 biscuits total)
Twenty-four 1/2-inch cubes Havarti cheese or Gouda
About 8 tablespoons fig preserves
24 small pimiento-stuffed olives
1 cup sliced almonds
1/2 cup chopped fresh Italian parsley
1 1/4 cups finely shredded Cheddar
1 teaspoon paprika
1/2 teaspoon cayenne pepper
6 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
With the remaining dough, stuff and roll each piece of biscuit with an olive.
Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.