For Thanksgiving I wanted to make an appetizer and came across this yummy dip from Delish – You can find the recipe here >> http://www.delish.com/cooking/recipe-ideas/recipes/a45181/baked-biscuit-wreath-dip-recipe/
It was flavorful & cheesy. The biscuits were cooked perfectly and the dip was bubbly. I will definitely be making this again. I mean you can’t go wrong with bread & cheese!! Am I right?
- 1 can refrigerated biscuits
- Olive oil, for brushing biscuits
- 1/2 c. plus 1 Tbsp. crumbled Parmesan
- 2 c. shredded mozzarella
- 1 c. ricotta
- 3/4 c. frozen spinach, defrosted and chopped
- 1/4 c. mayonnaise
- 2 tsp. garlic powder
- 1 tsp. kosher salt
- Preheat 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.
( I cheat a little by not making crust )
- make your own crust/ or refrigerated/ frozen pie crust.
- 1/3-1/2 cup of sugar
- 1/2 teaspoon cinnamon & nutmeg
- 1/8 teaspoon salt
- 8 cups of thinly sliced apple. I like using granny smith. ( 6-8 apples)
- 2 tablespoons of butter
- Heat oven to 425
- Mix sugar, flour, cinnamon, nutmeg, & salt in a bowl.
- Stir in apples until coated
- Dump the mixture into the pie crust
- Distribute butter on top in small pieces
- Use the extra pie crust to apply on top. You can do a design like me or just apply it on top and cut slits ( cut off additional crust on edges) Whatever your heart desires.
- Cover edges with aluminum foil. ( take off the last 10-15minutes)
- Bake for 40-50 minutes.